Makes 8

3 nectarines, chopped

Juice of ½ orange (reserve the zest for the yoghurt layer)

2 Tbs maple syrup

250ml Full cream Plain Yoghurt

100ml milk

1 tsp vanilla extract

Zest of one orange, finely grated

¼ cup maple syrup

100g ginger biscuits, crushed

4 Tbsp. melted butter

Place the nectarines, orange juice and maple syrup into a pot, then simmer until the nectarines are soft.

Place into a blender and puree until smooth.

Spoon nectarine puree 1/3 full into the lolly moulds.

Whisk together the yoghurt, milk; orange zest and maple syrup, then carefully spoon into the moulds onto the fruit mixture, leaving space for the cookie mixture.

Mix together the crushed ginger biscuits and butter then add as the final layer in the lolly moulds.

Carefully push the lolly sticks through, then freeze until completely set before unmoulding to serve.