This recipe of raspberry, peach and yoghurt ice cream is perfect for battling the heatwave in a healthy way.

We spend the day on the beach or in the pool trying to escape the heat, sleep with the fan on, and try to cool off at all hours. refreshing recipes, ice creams and cold drinks.

That’s why when we find a recipe that refreshes us and makes it healthy during the heat wave, we should definitely share it. In this case, taking the kids to the kitchen is also an excuse because these homemade ice creams are super easy to make and will be ready in less than 15 minutes.

If we turn the kitchen into a game, we can encourage the little ones to eat more fruit, by replacing the ice creams we buy at the grocery store. low sugar and vitamin loaded version.

Although the original recipe used agave syrup as a sweetener, we can replace it with palm syrup, sugar, sweetener, or even invert sugar, but if you’re not too sweet, you’ll enjoy the acidity that raspberries provide and go together very well. with the sweetness of peach and you won’t need to add sugar or sweetener.

In a third bowl, mix the yogurt with the remaining syrup (another 10 ml) and vanilla until creamy. The time assemble our popsicle alternating three mixes to taste what did we do?

Whether we use stackable molds from lékué or vertical molds like this one, we place the stick and freeze it for at least 2 or 3 hours. To remove them from the mold, simply rub the mold with warm hands or spend a few seconds under the tap (taking care not to get the inside of it wet).

It’s the perfect snack or a great dessert for any summer night, whether we have kids or not. Another offer we made for you eating fruit in ice cream format This summer, these banana and chocolate ice creams, the recipe of which is in the video, you only need 5 minutes.

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Photos | Directly to the Palate