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Make sure to reserve a portion of the peaches as you puree the mixture so the pops will be packed with icy cold, chunky bits of fruit. For a grown-up twist, try adding 1 to 2 teaspoons finely chopped fresh mint, lemon verbena or basil.

Source: EatingWell Magazine, July/August 2008


Recipe Summary

2 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • Coarsely chop peaches in a food processor. Transfer 1 cup of the chunky peaches to a medium bowl. Add lemon juice, orange juice and sugar to taste (depending on the sweetness of the peaches) to the food processor. Puree until smooth. Add to the bowl with the chunky peaches and stir in vanilla.

  • Divide the mixture among twelve 2-ounce or eight 3-ounce freezer-pop molds (or small paper cups). Freeze until beginning to set, about 1 hour. Insert frozen-treat sticks and freeze until completely firm, about 1 hour more.


Make Ahead Tip: Store in the freezer for up to 3 weeks.

Equipment: Twelve 2-ounce or eight 3-ounce freezer-pop molds, or small paper cups with frozen-treat sticks

Nutrition Facts

1 popsicle
39 calories; protein 0.4g; carbohydrates 9.9g; dietary fiber 0.7g; sugars 8.5g; fat 0.2g; vitamin a iu 104.3IU; vitamin c 7.1mg; folate 2.5mcg; calcium 0.9mg; iron 0.1mg; magnesium 0.9mg; potassium 89.1mg; sodium 0.1mg.

1/2 fruit