The following recipe comes from the “Alaska from Scratch” blog. Really, what could be better than a protein-packed, peaches-and-cream, frosty summer dessert?
“The inspiration for these came simply from a handful of overripe peaches sitting in the fruit bowl,” writes Maya Evoy, the blog’s author and food columnist for the Anchorage Daily News. “Popsicles are a fantastic use of overripe fruit in the warmer months, when we’re less likely to feel like using the oven for baking a quick bread or standing over the hot stove boiling a batch of homemade jam.”
For the complete description of the recipe, click here.
Peaches & Cream Greek Yogurt Popsicles
IngredientsFor the peach layer:
- 3-4 small overripe peaches, sliced in half, pits removed
- ½ cup vanilla flavored Greek yogurt
- splash of almond extract
- 2 tablespoons sugar (or sweetener of choice – honey, agave, etc.), or to tasteFor the cream layer:
- 1 cup vanilla flavored Greek yogurt
- ½ cup unsweetened coconut milk*
- ½ teaspoon vanilla bean paste or vanilla extract
- 2 tablespoons sugar (or sweetener of choice – honey, agave, etc.), or to tasteSpecial equipment needed:
- Popsicle mold
- Popsicle sticks
- For the peach layer: Add the peaches, yogurt, extract, and sugar (or sweetener of choice) to a blender or food processor. Blend until smooth. Taste for sweetness and adjust as needed. Set aside.
- For the cream layer: In a small bowl, stir together the 1 cup yogurt, coconut milk, vanilla, and sugar (or sweetener of choice) until smooth and well combined. The mixture should be just thinned out enough to pour into the popsicle molds. If too thick, add more coconut milk as needed until pourable. Taste for sweetness and adjust as needed.
- Pour cream and peach mixture into the molds alternately, beginning with cream, followed by peach, then a little more cream. Freeze for 30 minutes. Insert popsicle sticks into the popsicles and return the mold to the freezer until firm, at least 2 hours. Enjoy.
Note: *You can use a lighter, shelf-stable boxed coconut milk for this