Peach Melba Ice Lollies
Peach melba is one of my favourite puddings: peaches, raspberry sauce and vanilla ice cream. This recipe is inspired by this classic French dessert; I am replacing ice cream with creamy Greek yogurt, for a healthy twist.
Recommended from 9 months + as there are pieces of fruit, which could be a choking hazard. Puree the raspberries if you want to serve from 6 - 7 months +
- 400g Greek yogurt
- ½ teaspoon vanilla extract, optional
- 1 tablespoon maple syrup, optional
- 300g peach puree
- 100g fresh raspberries
If using fresh peaches, peel and remove the central stone, then blitz into a puree set aside or you can use store bought peach puree (look for 100% peach). Place the Greek yogurt in a bowl: add vanilla extract and maple syrup (if using). Combine, then set aside Pour the two mixtures into ice lolly moulds: alternating peach, vanilla yogurt and fresh raspberries. You should have lovely rainbow layers: creamy yogurt, golden peach and the scarlet raspberries. Then freeze.