Peaches are easily my favourite fruit. Once they’re available, I go through baskets and baskets of them. Sliced up with vanilla ice cream is hard to beat as far as summer desserts go, but this pairing had me thinking a bit. Thinking about a more structured dessert. On a stick. I don’t know if you’ve noticed, but popsicles are EVERYWHERE on food blogs, in books, food trucks, about town… Their sheer presence was making me think that it was almost unnatural for the summer to pass by without at least one tray of homemade pops. Influence! Internet! Synergy!
Flash forward: there’s a beautiful tray of peaches and cream popsicles in my freezer. They’re messily layered with some thick, maple sweetened yogurt and sun-ripe peach puree. The light sweetening and yogurt standing in for cream make these a perfectly healthy snack. They’ve been a welcome conclusion (read: motivational tactic) to sticky, summer runs. Oh, and they magically appeared in my breakfast this morning. Don’t judge me.
peaches and cream popsicles
makes: 8 small popsicles
special equipment: popsicle molds of some type…
notes: I used some 2% yogurt that I had strained and hung in cheesecloth overnight. Thick, Greek-style yogurt would be every bit as appropriate.
2 large peaches, pitted and roughly chopped/sliced
juice of half a lemon
3 tbsp maple syrup, divided
3/4 cup thick, plain yogurt
1/4 tsp ground cinnamon
1/2 tsp vanilla extract
Place the diced peaches into a small saucepan over medium heat. Cook them down until slightly softened, adding splashes of water if necessary. You still want to preserve some of the fresh peach flavour, so don’t cook them to mush. Once softened, blend or place in food processor with 1 tbsp of the maple syrup and the lemon juice. Blend/process until smooth. Set aside to cool.
Stir remaining maple syrup and vanilla extract into yogurt until thoroughly combined.
Layer cooled peach puree and sweetened yogurt in popsicle molds until you reach the top. Place sticks in the center and freeze until contents have set.
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