Stone Fruit Yogurt Pops

Share this post

Adapted from epicurious.com

INGREDIENTS

3–4 ripe peaches, nectarines, and/or apricots, pitted and chopped
3/4 to 1 cup Greek-style yogurt (1/4 cup for each piece of fruit)
1/2 cup granulated sugar
1 teaspoon fresh lemon juice
1/3 cup water
Pinch of salt
2 tablespoons Amaretto Ӭ(optional)

PREPARATION

  • Equipment needed includes 8 (1/3-cup) ice pop molds and 8 wooden popsicle sticks (see Cook’s note).
  • Purée all ingredients in a blender until smooth.
  • Pour into molds. Freeze 30 minutes.
  • Insert sticks, then freeze until firm, about 24 hours.

Makes 8 yogurt pops. Prep time, 15–20 minutes; freeze time, 30 minutes + overnight.

Cook’s note: If ice pop molds and popsicle sticks are unavailable, try pouring the mixture into an ice tray, cover with plastic wrap, and insert a toothpick through the wrap into each “mini-pop.” The plastic wrap should hold the toothpicks in place. Follow the same freezing instructions.

Sign up for our monthly newsletter

 

Recent Recipes articles:

More recent articles:

Six easy ways to make your workplace healthier
January 11, 2017
Five workouts to try in 2017
December 13, 2016
Food:
Craft cocktail–inspired mocktails for your holiday parties
December 12, 2016
Resolve to turn the good things you already do into habits
December 12, 2016
Escape from holiday pressure with these self-care ideas
December 6, 2016
Food:
Tips for making your best latkes and applesauce ever
November 16, 2016
Ten ways to get your office into the holiday spirit
November 16, 2016
Food:
Brighten the season with homemade citrus gifts
November 15, 2016
Take advantage of the cold and enjoy a new winter sport
November 15, 2016
Food:
How to pick a peck of pumpkins (and other winter squashes)
October 26, 2016

About Us

Our monthly online magazine features articles about fitness, health, food, and work, as well as recipes featuring farm-fresh fruit!