Peach melba smoothie lollies

Method

1. Put the raspberries, half the honey and half the yogurt in a mini food processor/ blender (or use a stick blender in a bowl) and whizz until smooth. Strain the mixture through a sieve into a jug and keep to hand. Rinse out the blender.

2. Put the peaches, lemon zest and rest of the honey and yogurt in the cleaned blender and repeat the process as above.

3. Pour a third of one mix into 3 moulds and a third of the other mix into the 3 remaining moulds. Freeze until the top sets, then add a second, different-flavoured layer to each mould to create stripes. Freeze again, then repeat with the remaining mixtures. Add the lolly sticks and freeze overnight until solid.

4. To serve, dip the lolly moulds into hot water for a few seconds to release them.

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