
Peaches and Cream Yogurt PopsRomulo Yanes
Recipe information
Total Time
1 day
Yield
Makes 8 ice pops
Ingredients
3 ripe peaches (about 1 pound), chopped
3/4 cup Greek-style yogurt (5 ounces)
1/2 cup superfine granulated sugar
1 teaspoon fresh lemon juice
1/3 cup water
2 tablespoons Amaretto
Equipment: 8 (1/3-cup) ice pop molds and 8 wooden sticks
Preparation
Purée all ingredients with 1/8 teaspoon salt in a blender until smooth. Pour into molds. Freeze 30 minutes. Insert sticks, then freeze until firm, about 24 hours.