Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Raspberry-Peach Ice Pops
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- Level: Easy
- Total: 6 hr 15 min (includes freezing time)
- Active: 15 min
- Yield: 10 ice pops
-
- Nutritional Analysis
- Per Serving
- Calories
- 65
- Total Fat
- 4 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 0 milligrams
- Sodium
- 5 milligrams
- Carbohydrates
- 9 grams
- Dietary Fiber
- 2 grams
- Sugar
- 2 grams
- Protein
- 1 grams
Creamy Icelandic-style yogurt forms the base of these pretty pink ice pops that are loaded with frozen sweet peaches and fresh and frozen raspberries. Lightly thawing the frozen fruit makes it easier to blend, but using all fresh fruit is another great option when in season. With less than 2 grams of added sugar per serving, they’re a refreshing and fun lower-sugar sweet treat to enjoy year-round.
- Level: Easy
- Total: 6 hr 15 min (includes freezing time)
- Active: 15 min
- Yield: 10 ice pops
-
- Nutritional Analysis
- Per Serving
- Calories
- 65
- Total Fat
- 4 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 0 milligrams
- Sodium
- 5 milligrams
- Carbohydrates
- 9 grams
- Dietary Fiber
- 2 grams
- Sugar
- 2 grams
- Protein
- 1 grams
Ingredients
Peach Mixture:
Raspberry Mixture:
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Directions
Special equipment:
10 ice-pop molds (3-ounce size)- For the peach mixture: Combine the peaches, coconut milk, yogurt and superfine sugar in a high-speed blender and blend on high until smooth and creamy. Pour into a spouted measuring cup. Reserve the blender – no need to wash.
- For the raspberry mixture: Combine the frozen raspberries, yogurt, coconut milk and superfine sugar in the blender and blend on high until smooth and creamy. Pour into a spouted measuring cup.
- Pour/spoon alternating layers of the 2 mixtures into ten 3-ounce ice-pop molds, adding a few fresh raspberries to the middle of each. Once all of the molds have been filled, tap each on the counter to settle the mixtures and get rid of any air bubbles. Freeze until solid, at least 6 hours.
- To unmold, run the molds under warm water for a few minutes to release them.
Cook’s Note
Food Network defines lower-sugar as less than 8 grams of added sugar per serving.
