Easy peach ice lollies recipe
 These easy-to-make ice lollies taste like fresh peaches and cream, but use convenient tinned fruit and healthier natural yoghurt. Share with the family on a hot summer afternoon for smiles all round! For this recipe, you will need lolly moulds, lolly sticks and a blender. 400g tin peach halves in juice1 lime, juice only300g/10½oz natural yoghurt1 tbsp runny honey or agave syrup1 tsp vanilla bean paste 400g tin peach halves in juice 1 lime, juice only 300g/10½oz natural yoghurt 1 tbsp runny honey or agave syrup 1 tsp vanilla bean paste Method Drain the peaches through a sieve into a bowl to keep the juice. Tip the peaches and 3 tablespoons of the juice into a blender, add the lime juice and whizz until completely smooth. Alternatively, you can combine these ingredients using a hand-held stick blender.In a bowl, mix together the yoghurt, honey and vanilla paste.Spoon a tablespoon of the peach purée into each ice lolly mould, followed by a tablespoon of the yoghurt mixture. Continue adding alternate spoonfuls of peaches and yoghurt into the moulds until they are almost full. The mixture will expand slightly once frozen, so don’t fill the moulds all the way to the top. Using a knife, lightly ripple the mixtures together in the moulds.Cover and freeze for about 2 hours, until nearly frozen. Push a lolly stick into each half-frozen ice lolly. Return to the freezer for about 2 hours, until frozen solid. To serve, dip the moulds briefly into a jug of hot water to release the lollies. Drain the peaches through a sieve into a bowl to keep the juice. Tip the peaches and 3 tablespoons of the juice into a blender, add the lime juice and whizz until completely smooth. Alternatively, you can combine these ingredients using a hand-held stick blender. Drain the peaches through a sieve into a bowl to keep the juice. Tip the peaches and 3 tablespoons of the juice into a blender, add the lime juice and whizz until completely smooth. Alternatively, you can combine these ingredients using a hand-held stick blender. In a bowl, mix together the yoghurt, honey and vanilla paste. In a bowl, mix together the yoghurt, honey and vanilla paste. Spoon a tablespoon of the peach purée into each ice lolly mould, followed by a tablespoon of the yoghurt mixture. Continue adding alternate spoonfuls of peaches and yoghurt into the moulds until they are almost full. The mixture will expand slightly once frozen, so don’t fill the moulds all the way to the top. Using a knife, lightly ripple the mixtures together in the moulds. Spoon a tablespoon of the peach purée into each ice lolly mould, followed by a tablespoon of the yoghurt mixture. Continue adding alternate spoonfuls of peaches and yoghurt into the moulds until they are almost full. The mixture will expand slightly once frozen, so don’t fill the moulds all the way to the top. Using a knife, lightly ripple the mixtures together in the moulds. Cover and freeze for about 2 hours, until nearly frozen. Push a lolly stick into each half-frozen ice lolly. Return to the freezer for about 2 hours, until frozen solid. Cover and freeze for about 2 hours, until nearly frozen. Push a lolly stick into each half-frozen ice lolly. Return to the freezer for about 2 hours, until frozen solid. To serve, dip the moulds briefly into a jug of hot water to release the lollies. To serve, dip the moulds briefly into a jug of hot water to release the lollies. Recipe tips If following a plant-based diet, simply use dairy-free yoghurt and swap the honey for agave syrup.