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Sense & Edibility's Peachy Keen Morning Pops
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Peach Frozen Yogurt Breakfast Pops

Begin 24 hours in advance. Fruit, yogurt type and sweetener can be altered to create new flavor combinations. Use this easy Honey-Almond Granola for added flavor
Course Mornings
Cuisine North American
Keyword Peach
Prep Time 10 minutes
Cook Time 10 minutes
freeze time 12 hours
Total Time 20 minutes
Servings 16 popsicles

Ingredients

Peach Puree

  • 4 large peaches
  • 1/2 inch piece fresh ginger, peeled
  • 1/4 tsp ground cinnamon
  • 2 tbsp fresh lemon juice
  • 1/4 cup brown sugar, packed

Popsicle Base

  • 32 oz plain Greek yogurt
  • 1/4-1/2 cup honey
  • 1/2 cup Honey-Almond Granola (link in post)

Instructions

  • Use a sharp paring knife to score an X on the bottom of each peach. Grab the point of the skin between the flat side of the knife and the thumb on your dominant hand to remove the skin of the peach. Discard the peach skins. 
  • Cut the fruit in half to remove the hard pits. Discard the pits.

Prepare the Peach Puree

  • Use a larger chef's knife to cut one of the peach halves into thick slices; lay the peach slices on their sides and cut them, lengthwise, in half again. Cut the peach slices into tidbits, or smaller pieces. Place these small pieces into a smaller bowl and set aside. 
  • Slice the remaining peach halves for the puree.
  • Place the peach slices into a saucepan, then grate the ginger root into the pan. Add the cinnamon, lemon juice, and brown sugar to the pot and bring this mixture to a simmer over medium-low heat. Cook this mixture until the peaches begin to soften and fall apart- about 10 minutes.
  • Remove the pot from the stove and puree the peach mixture until smooth using an immersion blender (or transfer to a blender). Allow this puree to cool to room temperature.

Mix the Yogurt Base

  • Stir the honey in to the yogurt to sweeten it. Start with a 1/4 cup of honey. If you, or your family, prefer a sweeter taste, you can add up to a 1/2 cup of honey. 
  • Add the room temperature peach puree to the sweetened yogurt and use a rubber spatula to fold it in.
  • Spoon in the yogurt mixture into the cavities of a silicone or plastic popsicle mold, filling each 1/4 full. Add a tablespoon of the reserved peach pieces.
  • Top with more yogurt mix, leaving a headspace 1/3 from the top of the cavity.
  • Add 1, or 2, tablespoons of granola and press a bit to compact it. Top with a teaspoon of the yogurt to bind the granola. Cover and allow the popsicles to freeze for 12-24 hours.

Un-mold and Enjoy!

  • Run hot water over the inverted mold. If you have silicone molds, gently loosen the molds by pulling the silicone away from the frozen popsicles. Then pull the popsicles from their cavities. 
  • Wrap your popsicles in freezer-safe wax paper, or place them in popsicle bags. They store well, in the freezer, for up to two months.