I’ve really got on the popsicle making bandwagon this year. The girls are just obsessed with them, and want two a day (at least!). What they don’t know is I’m secretly adding good-for-you things and chuckling at the fact they have no idea. Every batch I do something different. These Peaches n’ Cream popsicles would please any taste. I used yogurt for a protein boost, and a little bit of honey and stevia to sweeten them.
Make no mistake that on those really hot days, they can have one for breakfast. Its basically a smoothie on a stick. My 2 year old can’t talk yet, but pulls at the freezer door, so we know exactly what that means!
Another great option for these would be to swap out the peaches for blueberries or strawberries. When I do a dark berry, I stuff in a couple of huge handfuls of spinach to the blender. You don’t even know its there, and its a great way to give them some extra greens.
Plus, aren’t these popsicle molds the cutest? They are the Tovolo Ice Cream Pop Molds – Set of 4
on Amazon.com, and I love how they look like an ice cream cone. The cone does a great job of catching the drips, and its easy to hold for little hands.
Happy popsicle making!
- 2 cups peaches (I used frozen, could also use fresh)
- ¾ cup water (may need less if using fresh peaches, so if using fresh, use ¼ cup at a time)
- 3 packets stevia
- 2 cups non-fat yogurt (greek yogurt or plain yogurt)
- 2 tsp vanilla
- 2 Tbsp honey (or more or less...sweeten to your preference)
- To make the peach layer, place peaches and water in your blender or food processor, and blend until smooth.
- In a seperate bowl, mix together plain yogurt, vanilla and honey.
- In your popsicle molds, fill the mold half full with the peach mixture. If using fresh fruit, freeze until just starting to set (20-30 min). Then fill the remainder of the molds with the yogurt mixture.
- If using frozen fruit, it should be slushy enough to put the yogurt mixture on top right away.
- Freeze until solid. Amount of time will depend on the size of the mold.