Peach-Yogurt Pops

Peach-Yogurt Pops

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From: EatingWell Magazine, July/August 2016

Resist the urge to peel the peaches (or nectarines or plums) in this crowd-pleasing frozen pop recipe. The fruit's skin contributes not only flavor and color, but pectin as well, for a silky texture.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1½ cups diced ripe peaches, nectarines and/or plums
  • ¼ cup honey
  • 3 tablespoons water
  • 1¼ cups low-fat vanilla Greek yogurt


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  1. Combine fruit, honey and water in a 2-quart microwave-safe bowl. Cover with plastic and poke a few holes in the top. Microwave on High for 2 minutes. Stir, then microwave, covered, on High at 1-minute intervals until the fruit is tender, about 2 minutes more. Uncover and let cool for 10 minutes.
  2. Puree the mixture in a food processor until very smooth. Add yogurt and process until combined. Transfer to a 4-cup measuring cup and stir in more yogurt, if needed, to yield 2¼ cups.
  3. Freeze in six 3-ounce (or similar-size) pop molds until solid, about 6 hours. To unmold, dip the forms into warm water for 10 to 20 seconds. If necessary, use a table knife to break the vacuum and pry the pops loose.
  • Make Ahead Tip: Freeze for up to 1 month.

Nutrition information

  • Serving size: one 3-oz. pop
  • Per serving: 98 calories; 1 g fat(0 g sat); 1 g fiber; 21 g carbohydrates; 3 g protein; 2 mcg folate; 4 mg cholesterol; 19 g sugars; 14 g added sugars; 293 IU vitamin A; 5 mg vitamin C; 79 mg calcium; 0 mg iron; 20 mg sodium; 80 mg potassium
  • Carbohydrate Servings:
  • Exchanges: ½ fruit, 1 other carbohydrate

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