Orange, Pistachio & Cardamom cake
In a high speed blender, blitz up peach and mango until smooth and set aside in a small bowl.
Rinse out blender and blitz yoghurt, almond milk and maple syrup.
Add a teaspoon of peach and mango puree to each lolly mould.
Top with yoghurt and almond milk mixture, leaving about 1 cm to the top.
Top with peach and mango mix, and using skewer or chopstick, swirl the mix gently.
Place lolly sticks in the moulds, and freeze for a minimum of 12 hours or until solid.
This recipe uses Unsweetened Almond Breeze
You will need:
4 ice lolly moulds
1/3 cup chopped peach & mango
120ml greek style yoghurt 50ml Almond Breeze® Unsweetened
2 tbsp maple syrup