The Song household has gone peach crazy. We recently went peach picking at Eckert’s Farm, and my overzealous husband came home with 11 pounds of this summer stunner. Of course, peaches are juicy and tasty as is, but I wanted to toss them in fresh fruity desserts.
Peach popsicles are incredibly easy and fun to make. Freshly roasted peaches and gently sweetened vanilla yogurt make for a wonderful combination. It’s light, refreshing and healthier than a scoop of peach pie a la mode. These are perfect for summer – the oven sees minimal use, and cold treats are the perfect antidote to this blistering heat wave. Enjoy and happy baking!
Peaches and Cream Popsicles
Adapted from a recipe by What’s Gaby Cooking
6 servings
4 large peaches, pitted and chopped
½ cup honey, divided
½ cup Greek yogurt
½ cup milk
1 teaspoon vanilla extract or 1 vanilla bean, scraped
Small pinch of sea salt
• Preheat oven to 375 degrees.
• Toss the peaches in a bowl with ¼ cup honey, then spread the peaches out on a baking sheet lined with parchment paper. Roast until the peaches are soft and fragrant, about 20 minutes. Let cool 10 minutes on the baking sheet, then remove and let cool to room temperature.
• In the bowl of a food processor or blender, pulse the peaches once or twice to create a chunky mix. Set aside.
• In a separate bowl, whisk together the Greek yogurt, milk and the remaining ¼ cup honey. Stir in the vanilla and sea salt until smooth.
• Alternate spoonfuls of the peach mixture and yogurt mixtures in the ice pop molds until they are filled. Add sticks in the center of each ice pop and freeze until set, 4 to 5 hours.
• To remove, run the mold under warm water 15 seconds, then pull gently until the popsicle release.
This article appears in July 2016.
