Treat yourself to something cool: peach and yogurt popsicles

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This article was first published in June 2015.

Homemade popsicles were popular even when your parents were kids. They probably used ice cube trays, but now there are molds shaped like stars, rockets, and even cartoon characters. And today’s recipes are more interesting (and tastier) than freezing orange juice or lemonade. We found one in Jessica Fisher’s “The 100 Best Juices for Kids” that is fruity and creamy. We made our popsicles with peaches, but you can also try this recipe with your favorite berries. Either way, these are colorful and easy-to-prepare treats for a hot summer day.

Be sure to use ripe peaches.

You will have leftover honey syrup, which can be used to sweeten lemonade or iced tea. It can be refrigerated in an airtight container for several months.

Tools: Saucepan, slotted spoon, sharp knife, cutting board, two bowls, blender or food processor, 1/4 cup popsicle molds

Handling time: 20 minutes

Total time: 1 hour and 20 minutes

Popsicles can be frozen for up to several months.

1/2 cup plain or low-fat plain yogurt

Combine honey and water in small saucepan over medium heat; cook for about 5 minutes, stirring, until the honey has dissolved and the mixture is just bubbling around the edges. Let cool, then transfer to a container with an airtight lid. Refrigerate until use.

1. Fill a bowl with ice cubes and cold water.

2. Bring a saucepan filled with water to a boil over high heat. Use a small, sharp knife to carefully score a large “X” at the bottom of each peach, then gently drop them into the water; wait 20-30 seconds, then use a slotted spoon to transfer the fruit to the ice water bath. Wait 10 seconds, then drain. You should be able to peel loose peach skins off (or you can use a table knife to finish the job).

3. Cut the peaches in half; discard the pits.

4. Place your hand over a small bowl, then squeeze the juice from 1/2 lemon into your hand; it will act as a strainer and catch the seeds, while the juice will fall into the bowl. Discard the seeds.

5. Combine peeled peach halves, 3/4 cup chilled honey syrup and 1 tablespoon lemon juice in a blender or food processor; blend or puree until smooth. (If any lemon juice remains, save it for another use.)

6. Combine yogurt and honey in a small bowl.

seven. Pour the peach puree into each popsicle mold, filling them about one-third full. Carefully pour some of the yogurt mixture into each popsicle mold, creating a second layer. Mix the remaining peach puree, then divide it into the molds, creating a third layer in each.

8. Insert poles or handles; freeze for 1 hour or until firm. To serve, you may need to run the bottoms of the molds under hot running water for a few seconds to loosen the pops.

Food | Per soft drink (using low-fat yogurt): 70 calories, 1g protein, 17g carbohydrate, 0g fat, 0g saturated fat, 0mg cholesterol, 10mg sodium, 0g dietary fibre, 16 g sugar

Recipe tested by Toni L. Sandys; questions by e-mail to [email protected].


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