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. Source: EatingWell Magazine, July/August 2016

Nancy Baggett


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; total fat 0.8g 1% DV; saturated fat 0.4g; cholesterol 4mg 1% DV; sodium 20mg 1% DV; potassium 81mg 2% DV; carbohydrates 20.9g 7% DV; fiber 0.6g 2% DV; sugar 19g; protein 3.2g 6% DV; exchange other carbs 2; vitamin a iu 293IU; vitamin c 5mg; folate 2mcg; calcium 79mg; ironmg; magnesium 4mg; thiaminmg; added sugar 14g.