Have you heard of a Weis Bar? Those in Australia will know what I’m talking about. I LOVE them. Especially the mango and macadamia one. Creamy mango yumminess with macadamia nuts running along the edge. They are perfect for warm Aussie days.
This week I made a variation of the Weis bar for Soren. I used peaches since they are in season and Greek yoghurt rather than cream. Healthier and gentler on the tummy. He wolfed one of these ‘rocket’ popsicles down and was full of smiles for the rest of the afternoon.
The ingredient list is simple – peaches roasted with a little coconut sugar, Greek yoghurt, vanilla essence and cinnamon. I left the skin on the peaches, but you can remove them if you prefer. Mangoes also go amazingly well. And if nuts aren’t an issue then sprinkling some roasted crushed macadamias in each popsicle mold before pouring in the mixture would be nice also.
Roasted peach and yoghurt ice-blocks
3 peaches, halved
1 tbsp coconut sugar
1 1/2 cups (375ml) Greek yoghurt
1 tsp vanilla essence
1/2 tsp ground cinnamon
Preheat oven to 175˚C (350˚F). Line a baking tray with baking paper. Place peaches cut side up on tray. Sprinkle with coconut sugar and roast for 30 minutes, or until golden and tender. Remove from oven and allow to cool. Place in a food processor and process until smooth.
In a jug, add the Greek yoghurt, vanilla essence, cinnamon and half of the pureed peach mixture and stir to combine. Pour into ice-block molds until half full. Add a little remaining pureed peach mixture to fill the molds 3/4 of the way full and use a teaspoon to stir slightly so the pureed peach marbles with the yoghurt. Top with remaining yoghurt mixture, insert sticks into the molds and freeze until set.
When ready to eat, run warm water over the molds until ice-blocks release from sides.