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.

Nancy Baggett
Source: EatingWell Magazine, July/August 2016


Recipe Summary

6 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 2 1/4 cups.

  • 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 Facts

98 calories; protein 3.2g 7% DV; carbohydrates 20.9g 7% DV; dietary fiber 0.6g 2% DV; sugars 19.3g; fat 0.8g 1% DV; saturated fat 0.4g 2% DV; cholesterol 4.2mg 1% DV; vitamin a iu 292.8IU 6% DV; vitamin c 4.6mg 8% DV; folate 1.8mcg 1% DV; calcium 78.6mg 8% DV; iron 0.3mg 2% DV; magnesium 3.8mg 1% DV; potassium 80.5mg 2% DV; sodium 20mg 1% DV; thiamin 0mg 1% DV; added sugar 14g.