Stone Fruit Yogurt Pops

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Adapted from


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)


  • 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.

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