Apricot and Vanilla Ice lolly

  • ¾ cup (210g) plain unsweetened soya yoghurt
  • ¼ cup (90g) honey
  • 1 tsp vanilla bean paste
  • 8 apricots (400g), chopped

Place the yoghurt, honey and vanilla in a large bowl and stir to combine. Place the peaches and ¼ cup (60ml) of the yoghurt mixture in a separate bowl. Using a hand-held blender, blend until smooth.

Layer alternate spoonful’s of the yoghurt and apricot mixtures into 8 x 1⁄3-cup-capacity (80ml) ice lolly moulds. Swirl gently with a butter knife, insert ice lolly sticks and place in the freezer for 4–5 hours or until firm. Makes 8.

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