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:

Developing foot strength for functional living
April 25, 2017
Put down that pill!
April 24, 2017
Food:
From salad to shortcake, ways to enjoy the heart-shaped berry
April 15, 2017
The FruitGuys boosts small farms’ impact on environmental, economic, and community health
April 12, 2017
How to stay sane and productive while telecommmuting
April 12, 2017
Help coworkers of all stripes get along and be productive
March 27, 2017
One exercise can condition from head to toe
March 25, 2017
The nature-health connection and how to find it
March 23, 2017
Food:
Easy hacks to spice up your packaged food
March 21, 2017
How food in the office impacts productivity
February 23, 2017

About Us

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