- 3:15 Prep
- Makes 8
- Capable cooks
Beat the heat with these refreshing, low kilojoule ice blocks.
Ingredients
- 200g can peach slices in natural juice, drained
- 1 cup fresh raspberries or thawed frozen raspberries
- 500g fat-free vanilla yoghurt
Equipment
- You will need 8 iceblock moulds and 8 paddle-pop sticks
Method
- Step 1Process peach in a food processor until smooth. Spoon into a bowl. Process raspberries until smooth. Spoon raspberry puree into a separate bowl.
- Step 2Divide yoghurt between the 2 bowls of fruit and swirl through. Fill iceblock moulds with alternating layers of fruit yoghurt mixtures. Place a paddle-pop stick in the centre of each mould.
- Step 3Freeze iceblocks for 3 to 4 hours or until firm. To remove iceblocks from moulds, dip moulds quickly into hot water. Pull out iceblocks using the paddle-pop sticks.
- Diabetes friendly
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
168 kj
Energy
0.1g
Fat Total
1.1g
Fibre
3g
Protein
1mg
Cholesterol
29mg
Sodium
5.1g
Carbs (sugar)
5.9g
Carbs (total)
All nutrition values are per serve
Notes
Freezing time: 4 hours Try other combinations, such as mango/strawberry or apricot/passionfruit.
- Author: Kim Meredith
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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