Raspberry Peach Yogurt Popsicles

This raspberry and peach yogurt popsicle recipe is perfect for summer! A
healthy and delicious way to beat the heat - you can even have them for
breakfast!

Servings:

Author:

Course:

Dessert

Cuisine:

American

Keywords:

🧂 Ingredients

5 cups peeled chopped or frozen peaches

approximately 6-7 peaches
1/2 cup maple syrup, divided
2 cups fresh or frozen raspberries
1 cup Greek vanilla yogurt
2-3 tbsp juice (orange juice, lemon juice or other juice of choice)

optional

Instructions

1 Using a food processor or blender, puree peaches with 3 tbsp. maple syrup. if
you're puree is quite thick (especially if you're using frozen fruit), add 1 - 1
1/2 tbsp. of juice to decrease the thickness as well as reduce the iciness once
it's frozen. Transfer to bowl and set aside.
2 Clean the food processor, and puree raspberries with 3 tbsp. maple syrup. If you
don't like the seeds, you can strain the puree through a fine sieve placed over
a bowl.
3 In another bowl, combine the yogurt with 2 tbsp maple syrup.
4 Layer the peach puree, raspberry puree and yogurt mixture into the mold in any
pattern that you would like using approximately double the peach puree as the
raspberry. Tap the mold on the counter a few times to ensure there are no
bubbles between layers. Leave 1/4 inch of space at the top of the mold to allow
for expansion.
5 Dip the tip of a small, sharp knife into the molds, sliding against the sides
several times and swirl through the middle of the mold. Again, tap the mold on
the the counter a few times to remove any bubbles. Top up the mold if needed if
you find your mixture sinks down.
6 Freeze until firm - approximately 4-5 hours depending on your mold. When ready
to serve, run warm water over the mold for 10-15 seconds to release the pop.