Peach & raspberry yoghurt ice lollies

30 Min. Active
6 hr 30 Min. Total
67 kcal per piece
vegetarian, gluten-free, healthy and balanced
Nutritional value / piece: Fat: 2 g, Carbohydrate: 10 g, Protein: 1 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • 8 ice lolly moulds (each approx. 100 ml) and 8 ice lolly sticks
  • Apron
  • Fork
  • Measuring cup
  • Paring knife
  • Stick blender
  • Tablespoon
  • Timer
  • Whisk
  • small bowl
  • Cutting board
  • Kitchen scales

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Raspberry mixture

200 g raspberries
1 ½ tbsp rice syrup

Peach mixture

1 peach
1 tbsp rice syrup

Yoghurt mixture

150 g plain greek yoghurt
1 ½ tbsp rice syrup

How it's done

The kids can help at the marked areas .

Raspberry mixture

200 g raspberries
1 ½ tbsp rice syrup

Finely mash the raspberries and syrup with a fork.

Peach mixture

1 peach
1 tbsp rice syrup

Cut the peach in half and remove the stone, chop roughly. Place the pieces of peach and the rice syrup into a blender, puree until smooth.

Yoghurt mixture

150 g plain greek yoghurt
1 ½ tbsp rice syrup

Mix the yoghurt and rice syrup. Pour the yoghurt, raspberry and peach mixtures alternately into the lollipop moulds, insert the lollipop sticks.

To freeze

Freeze the lollies for approx. 6 hrs. or overnight. Remove from the moulds, serve immediately.

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