Two-tone ice lollies with yoghurt, raspberries and peaches


Makes 10-12 lollies

For the peach mixture

  • 2 ripe yellow peaches 

  • 50 ml peach juice 

  • 125 g vanilla yoghurt
  • 40 g icing sugar 

For the raspberry mixture 

  • 125 g raspberries 

  • 40 g liquid mixed flower honey
  • 125 g vanilla yoghurt


Peel and dice the peaches and place in a blender with the juice, yoghurt and icing sugar. When the mixture is smooth, transfer into 10-12 lolly makers, filling them halfway. Add the wooden lolly sticks and place in the freezer for approximately 45 minutes.

Then blitz the raspberries together with the honey and yoghurt and place the mixture on top of the peach layer. 
Put back in the freezer for at least 3 hours before serving.

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