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Nectarine and yoghurt ice-blocks

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These Nectarine and yoghurt ice-blocks make a tasty afternoon tea treat. Using just 3-ingredients, they're so quick and easy to prep.

  • Makes8
  • Cook time15 minutes
  • Prep time15 minutes, (+ 6 hours freezing time)
Nectarine and yoghurt ice-blocks


  • 4 ripe white nectarines, stones removed, coarsely chopped
  • 1½ tbs caster sugar
  • 500g ctn reduced-fat vanilla yoghurt

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the nectarine, sugar and ¼ cup (60ml) water in a saucepan over medium-low heat. Cook, stirring occasionally, for 10-12 mins or until nectarine is very tender. Remove from heat. Set aside to cool.
  2. Step 2

    Place the nectarine mixture in a food processor. Process until smooth. Spoon half the nectarine mixture evenly among eight ½-cup (125ml) ice-block moulds. Top with half the yoghurt. Continue layering with remaining nectarine mixture and yoghurt. Insert sticks and place in the freezer for 6 hours or until frozen. Remove from moulds and serve immediately.