Peach, Passionfruit and Raspberry Yogurt Pops

Instructions

• 1

  Put the peaches, passionfruit and 1½ cups (12¾ oz) of the yogurt in the blender and the secure lid.

• 2

  PUREE for 8-10 seconds or until smooth. Transfer to a jar. Wash and dry the blender jar.

• 3

  Place the raspberries, sugar and remaining yogurt into the blender and secure the lid.

• 4

  PUREE 8-10 seconds or until smooth. Transfer to a separate jar.

• 5

  Divide peach mixture among 10 x ½ cup (4 fl oz) capacity ice-pop molds. Carefully spoon over the raspberry mixture. Insert an ice-pop stick into center of each mold. Place into the freezer for 6 hours or until firm.

• 6

  Dip the molds quickly in a bowl of warm water and gently pull the ice-pops to remove.

• 7

  Serve immediately or place into a resealable bag and freeze for up to 1 month.