METHOD
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Preparation
Peel, core and cut pineaple into rough chunks. Quarter and destone your peach. Combine 40g of sugar, pineapple and peach in a small saucepan.
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Bring to a boil
Place the saucepan over medium-high heat and bring to a boil. Lower the heat and cook for 10 - 15 minutes, stirring often, until the frut is thick and delicious. Remove from heat and let cool to room temperature.
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Fill the popsicle molds
Whisk together yogurt and the remaining 10g of sugar. Refrigerate until needed. Using hand blender, roughy blend fruit jam. Pour a spoonful of yogurt onto the bottom of each mold, then a spoonful of pineapple peach jam. Continue layering yogurt, pineapple peach jam until the molds are full. Tap the molds lightly agains the counter to remove any air between the layers.
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Freeze
Add a wooden sticks into each mold and place the popsicles in the freezer. Freeze until solid, for at least 8 hours.
