- 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.