Peach Blackberry Yogurt Pops Recipes

CREAMY BLACKBERRY PEACH POPSICLES

Steps:

• Peel peaches, if desired. Pit and chop them into smallish chunks.
• Divide peaches between popsicle mold cavities.
• In a blender, combine yogurt, blackberries, honey, and salt. Blitz until well combined.
• Transfer yogurt mixture to a bowl. Add peaches, stir well.
• Pour mixture into popsicle molds, tapping to get rid of air pockets.
• Set up and freeze according to manufacturer's directions.

PEACHY BLACK CHERRY YOGURT POPS

Steps:

• STIR black cherry spreadable fruit in small bowl until smooth. Stir together yogurt and peach apricot preserves in another small bowl.
• SPOON 1 teaspoon black cherry spreadable fruit in bottom of 6 disposable cups or ice pop molds. Layer with 2 tablespoons yogurt mixture, 1 tablespoon black cherry spreadable fruit and 2 tablespoons yogurt mixture. Insert stick.
• FREEZE at least 2 hours or until solidly frozen.

BLACKBERRY, HONEY AND YOGURT POPS

Steps:

• Bring 2/3 cup water and sugar to boil in small saucepan over medium-high heat, stirring until sugar dissolves. Transfer simple syrup to small bowl and chill until cold, about 1 hour.
• Place blackberries in processor; puree until smooth. Pour blackberry puree into strainer set over medium bowl. Using rubber spatula, press on solids to extract as much puree as possible. Discard seeds in strainer. Measure 2 cups blackberry puree and place in another medium bowl for pops (reserve any remaining puree for another use). Add chilled simple syrup, yogurt, honey, and lemon juice to puree; whisk to blend.
• Divide mixture among 10 molds (each about 1/3- to 1/2-cup capacity). Top with mold cover, if available, and insert stick into each. (If cover is not available, cover top of mold with plastic wrap, pulling taut; freeze until partially frozen, then insert stick into center of plastic wrap and into pop mixture in each.) Freeze pops until firm, at least 8 hours or overnight.
• Dip bottom of mold into hot water 10 to 15 seconds to loosen pops. Remove pops from molds and serve.

FROZEN YOGHURT PEACH POPS

Steps:

• In blender, add all ingredients. Cover and blend on medium speed until smooth. If necessary, stop blender and scrape down sides.
• Divide mixture among 6 (5-oz) paper cups. Cover cups with foil; insert craft sticks into center of each pop. (Or fill ice pop molds according to manufacturer's directions.) Freeze about 6 hours or until frozen.

PEACH-YOGURT POPS

Steps:

• Blend ingredients in blender until smooth.
• Pour into 6 (5-oz.) paper cups; cover with foil. Insert wooden pop stick into center of each cup.
• Freeze 4 hours or until firm. Peel off paper cups just before serving.

STRAWBERRY-PEACH POPS

Steps:

• Place soymilk, strawberries, yogurt and honey in blender or food processor. Cover; blend on high speed about 1 minute or until smooth.
• Fill each cup with about 1/4 cup yogurt mixture. Place cups in freezer until partially frozen, about 45 minutes.
• Insert sticks; freeze until firm, about 1 hour 30 minutes. To serve, remove cups.

PEACH-BLACKBERRY YOGURT POPS

Steps:

• Combine peaches and blackberries in the bowl of a food processor; pulse until pureed. Mix pureed fruit, yogurt, and honey together in a bowl. Pour mixture into popsicle molds.
• Freeze for 6 hours to overnight. Run warm water over molds to loosen the yogurt pops. Remove and wrap individually for freezer storage.

FROZEN PEACH CRANBERRY YOGURT POPS (KID FRIENDLY)

Steps:

• Drain the peaches reserving about 1/4 of the juice.
• In a blender or food processor puree the peaches and reserved 1/4 cup juice and sugar until smooth.
• Using on/off turns add in the yogurt.
• Divide the the mixture between popsicle molds or cups.
• Freeze for about 1 hour or until partially set.
• Insert one stick in the center of each pop.
• Pour and divide the cranberry juice on top of each pop.
• Cover the mold lightly with plastic wrap and freeze until completely firm (about 6 hours).

PEACHES AND CREAM YOGURT POPS

Steps:

• Purée all ingredients with 1/8 teaspoon salt in a blender until smooth. Pour into molds. Freeze 30 minutes. Insert sticks, then freeze until firm, about 24 hours.