Nectarine & White Chocolate Yoghurt Lollies
- Serves 6
Ingredients
- 6 ice lolly moulds
- 250 g ripe nectarines (about 2)
- 45 ml (3 tbsp) water
- 10 ml (2 tsp) light muscovado sugar
- 300 ml full cream plain yoghurt
- 5 ml (1 tsp) vanilla extract
- 15 ml (1 tbsp) honey
- 150 g white chocolate, melted (optional)
Method
- Chop the nectarines into small chunks, discarding the stones. Place the fruit, water and sugar in a small pot and stir over a medium heat to dissolve the sugar. Allow to simmer gently for 10 minutes or until the fruit has softened. Remove from the heat and allow to cool. Transfer to a food processor (or use a stick blender) and process into a puree. If you don’t have a blender you can mash the fruit by hand. Set aside.
- Place the yoghurt, vanilla and honey in a separate bowl and mix well to combine. Add the nectarine puree and gently swirl together once or twice so that streaks remain in the mixture.
- Spoon the mixture into the lolly moulds. Transfer to the freezer and leave for approximately 5 hours or overnight until frozen solid. Once frozen run a little hot water over the outside of each mould to help loosen the lolly, remove and serve.
Optional serving suggestion – place the melted white chocolate in a glass and dip each nectarine lolly in halfway to coat. Allow to set, then serve.