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

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Recipe Summary

total:
6 hrs 30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

Make Ahead Tip: Freeze for up to 1 month.

Nutrition Facts

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