Peaches and Cream Pops
Recipe courtesy of California Tree Fruit Agreement.
1/2 cup peeled, chopped fresh California peaches
1/3 cup peeled, puréed fresh California peaches
2/3 cup nonfat vanilla yogurt
- Purée 1/3 cup of peaches in blender or food processor until smooth.
- Lightly swirl together peach purée, yogurt and remaining 1/2 cup chopped peaches together in a small bowl.
- Spoon into 4 ice cream molds and insert handle. Freeze for at least 4 hours.
Makes 4 servings.
Tip: For extra sweet pops, add 1 to 2 tablespoons of honey to yogurt before swirling.
Nutritional Information Per Serving (1/4 of recipe): Calories: 40; Total Fat: 0g; Cholesterol: 5mg; Total Carbs: 7g; Fiber: 1g; Protein: 2g; Sodium: 25mg.
Recipe and photograph courtesy of California Tree Fruit Agreement.