Peach and strawberry yoghurt iceblocks

by Lisa Guy January 1, 2020

Peach and strawberry yoghurt iceblocks

By: Lisa Guy

Get relief from the heat with these healthy and seasonal peach and strawberry yoghurt iceblocks

Servings

Prep time

Cook time

Recipe

Ingredients

2 cups diced strawberries
2 large peaches, peeled & sliced
⅔ cup sugar-free vanilla yoghurt
¼ cup granola

Method

Combine strawberries, peaches and vanilla yoghurt in blender.
Pour mixture into iceblock moulds. Using a small spoon or knife stir each mould to remove any air bubbles.
Place in freezer for 30 mins until iceblocks start to set and then place wooden iceblock stick in centre of each and fill tops of each mould with granola, pressing it down a little so it will stick in the ice block.
Leave iceblocks in freezer overnight to set.

Tip: An easy way to remove iceblocks from their moulds is to dip them into a glass of hot water.

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

#Tags: eatwellmagazine, strawberries, yoghurt

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .