Process
- Peel the peaches, remove the pits, and purée them in a blender or food processor until smooth (you can leave some chunks for texture). Transfer to a large bowl.
- In the same blender, purée the raspberries. Transfer them to the bowl with the peaches.
- Chop the pecans very finely. Add to the bowl with the pureed fruit.
- Stir in the Greek yogurt. For more of a swirled look, try to stir only minimally, leaving some separation between the yogurt and fruit. Spoon the mixture evenly into 8 popsicle molds. Tap the filled popsicles against the counter a few times to remove any pockets or bubbles in them. Freeze for at least 6 hours, or until fully hardened. Tip: run the popsicle molds under warm/hot water to help loosen them!
Nutritional Facts:
Calories 100, Fat 5g, Saturated Fat 1.5g, Sodium 20mg, Carbs 10g, Fiber 2g, Protein 5g
By: Andie Mitchell
Serving Size: 1 | Cook Time: 6 h 10 min
Blogger Andie Mitchell shares a summer snack recipe perfect for the young and young-at-heart – delicious Pecan, Peach and Raspberry Yogurt Pops!
