Lifestyle
Beat the summer heat with nectarine and yoghurt lollies
Made with real fruit and yoghurt, these lollies are a healthier alternative to traditional ice-cream and other high-calorie frozen desserts.
Beat the summer heat with homemade nectarine and yoghurt lollies, a refreshing and easy-to-make treat. Recipe compliments of Juicy Delicious.
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 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 five 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.
