The Sweetest Summer Treat: Roasted Peaches and Cream Ice Pops

Ice pop molds are a life changer.

As soon as I first used them, I had one of those “aha” moments like, “Where has this genius tool been all my life?” I suddenly realized that all of my summers prior to this year had been so deprived. Deprived of homemade ice pops, that is. No kid — or adult, for that matter — should go a summer season without some homemade frozen treats. If there was a book of foodie commandments, I’m pretty sure that one would be in the top 10.

Why the passion for the ice pop? It’s a super-easy, healthy, refreshing dessert for the hot summer months. And the possibilities are endless. You can quite literally blend any fruit with some yogurt, milk, ice cream or coconut water, and pour that into a mold for a nutrient-packed pop!

Start with these roasted peaches and cream popsicles. Peaches and cream is the quintessential summertime dessert. It’s so classic that “peaches and cream” is now a flavor for candies, ice cream, oatmeal … you name it! What better flavor for a summertime frozen treat?

Roasting the peaches in this recipe boosts the peaches’ flavor and sweetness. Using regular plain Greek yogurt gives the pop a rich, creamy texture, similar to that of ice cream. However, feel free to substitute low-fat yogurt to lower the calories and fat even more. Enjoy these pops all summer long — your family and friends will thank you for the cool-down!

Roasted Peaches and Cream Ice Pops

Yield: Approximately 6 ice pops

Ingredients:

4 peaches, sliced in half lengthwise, pits removed

1 1/2 teaspoons packed brown sugar

1/2 tsp cinnamon

1 1/2 cups plain Greek yogurt

2 tablespoons honey

Directions:

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Place peaches on baking sheet with cut side facing up. Sprinkle brown sugar and cinnamon over top. Roast for 20 minutes, or until peaches are tender and juices released. Transfer peaches to the refrigerator to cool for about 10 to 15 minutes.

Transfer peaches to a food processor and pulse for a few seconds, until peaches form a thick puree. In a medium mixing bowl, add yogurt and stir in honey to sweeten. Fold in peach puree until fully combined.

Add peach yogurt mixture to ice pop molds, leaving 1/2 inch space at the top.* Place lids over ice pop molds, inserting sticks. Freeze for at least 4 to 6 hours.

To easily remove ice pops from molds, run under warm water for a minute.

*Note: To make layered versions, alternate layers of yogurt and peach puree, freezing each layer for 20 minutes before adding the next.

Per serving: Calories 140; Fat 6 g (Saturated 4.5 g); Cholesterol 10 mg; Sodium 15 mg; Carbohydrate 18 g; Fiber 2 g; Sugars 16 g; Protein 5 g; Vitamin A 8% DV; Vitamin C 10% DV; Calcium 6% DV; Iron 2% DV

Kara Lydon, R.D., LDN, RYT, is a registered dietitian nutritionist, yoga teacher and self-proclaimed foodie. She is a recipe developer, food photographer, writer and spokesperson. Her food and healthy living blog, The Foodie Dietitian, features seasonal vegetarian recipes and simple strategies to bring more mindfulness and yoga into your life.

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