Yogurt-roasted peach honey-sweetened popsicles! Summer is perfect for these cold, creamy treats. Their health is good. Eight 3-ounce popsicles per recipe.
– 1 pound ripe peaches (about 3 medium), peeled and sliced into ½-inch wide wedge – 6 tablespoons honey, divided – Dash sea salt – 2 cups full fat/whole milk plain yogurt (regular or Greek) – 1 tablespoon lemon juice (about 1 small lemon, juiced) – ½ teaspoon vanilla extract
Preheat oven to 350°F. Parchment a rimmed baking sheet. Slightly toss sliced peaches with 2 tablespoons honey and a pinch of salt on the baking sheet. Place peaches in a layer.
Roast peaches until soft and juicy, stirring halfway, for 30–40 minutes. Watch the edges. Blend yoghurt, ¼ cup honey, lemon juice, and vanilla extract in a bowl while fruit roasts.
Honey or vanilla extract can be added to taste. Keep the mixture cool in the fridge. After cooling, scrape the peaches and juices into the yoghurt. Gently fold the mixture with a large spoon.
Transfer yoghurt to popsicle mould with spoon. You may have to force the peaches into the moulds, but they shouldn't resist. Put popsicle sticks in and freeze for four hours.
To remove the popsicles, run warm water around the moulds for 10 seconds and gently remove them. Immediately enjoy.