Peaches and Cream Popsicles with Greek Yogurt

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Andrea Meyers - Peaches and Cream Popsicles with Greek Yogurt

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Peaches don’t last long around our house, so unless I hide them I don’t often get a chance to make something. Hockey Guy will scarf down one or two every day with breakfast, lunch, or for snack, and enjoys the juice running down his chin and pulling out the pits. Last year we planted a peach tree in the back yard to help with the peach addiction, and it has given us peaches, but the squirrels got most of them. Hopefully we’ll figure out how to outsmart the squirrels and keep more of the peaches for us next year.

I’ve had popsicle molds for years but never really did much with them, and I decided it was time to change that with some homemade peach popsicles. For the base I mixed Greek yogurt and whipping cream with vanilla extract and just a little bit of sugar. The first time I made them I shoved the sticks in too far and didn’t leave enough stick to hold on to. So the next time I left about 2 inches of stick out and used mini paper clamps to hold them in place while the popsicles froze, and it worked really well.

All four of my guys went nuts over them and keep asking if we have more. I count that as a win.

Recipe Notes

Use very ripe peaches for best flavor, the softer and more wrinkled the better. You can also use vanilla Greek yogurt and omit the sugar and vanilla extract. The number of popsicles made will vary greatly depending on the type of popsicle molds you use.

PEACHES AND CREAM POPSICLES

Makes about 8 to 10 popsicles.

Equipment

small mixing bowl
large mixing bowl
popsicle molds

Ingredients

2 peaches, peeled and cut into small chunks
3/4 cup (170 g) lowfat or nonfat Greek yogurt
3/4 cup (180 ml) heavy whipping cream or half & half
1 tablespoon sugar
1/2 teaspoon vanilla extract

Preparation

1. Crush the peaches until they release some of their juice, leaving a few small chunks.

2. In the large mixing bowl, whisk together the Greek yogurt, whipping cream, sugar, and vanilla extract until thoroughly combined. Stir in the peaches until well mixed.

3. Pour into the popsicle molds and insert sticks. Freeze until firm, at least 4 hours. Run some warm water over the molds to release the popsicles. Wrap leftover popsicles in wax paper and store in a freezer bag. Popsicles will keep for about 2 weeks in the freezer.

More Recipes with Peaches

Andrea Meyers - Summer Fruit Trifles with Peaches, Cherries, and Blueberries Andrea Meyers - Peach Blueberry Pie with Oatmeal Crumb Topping and Crust Andrea Meyers - Spiced Peach Butter

More Popsicle Recipes From Other Blogs

Gluten-Free Goddess – Banana Ice Cream Pops

Whipped – Lemon Dream Popsicles

Desserts for Breakfast – Mango Lassi and Strawberry-Honey Yogurt Popsicles

The Kitchenarian – Coffee & Kahlua Popsicles

[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]

[Disclosure: This blog earns a few cents on items purchased through the Amazon.com links in posts.]

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