This peachy yogurt popsicle is the best of both worlds, creamy and tart. Made with fresh peaches and thick greek yogurt, these popsicles are sure to be an easy hit for summer parties.
It's Popsicle Week! After seeing all of the incredible popsicles from last year, I wanted in. Hosted by Billy from Wit & Vinegar, Popsicle Week is a special time when food bloggers (including some of my favorites!) share their favorite popsicle recipes. It's a sign of summer, if you will, and I'm excited to take part.
My contribution this year are these peachy yogurt popsicles. Unlike your typical peaches and cream pop, you get a little bit of everything here. The top of the pop is concentrated tart peach, the bottom is creamy yogurt, and the middle is a mix of both!
If you're in the market for popsicle molds, these are the ones I used.
Peachy yogurt popsicles (for 1 dozen pops)
- 2 peaches, pitted and thinly sliced
- Juice of 1/2 a lemon
- 1 teaspoon honey
- 2.5 cups greek yogurt
- 1 cup unsweetened almond milk
Heat the peaches, lemon juice, and honey in a small saucepan over low heat. Cook them until they break down a little bit and the juices start bubbling. Set aside to cool.
Whisk together the greek yogurt and almond milk until smooth.
Scoop a few peach slices into the base on each popsicle mold. Fill each mold midway with the yogurt/almond milk mixture. Add the rest of the peaches, distributing between each mold, and top off each mold with the yogurt/almond milk mixture.
Add a popsicle stick to each mold and freeze until completely frozen, 2-3 hours. Run each pop under hot water for a few seconds to remove from the mold.