Name: Peach and orange blossom honey pops Recipe
Total time: 15 min
Yield: Makes about 6 to 8 popsicles, depending on the size of the mold
Ingredients: 1 1/2 cups full-fat Greek yogurt; 1/2 cup whole milk; 1/4 cup sweetened condensed milk; 1/4 cup honey (preferably orange blossom); 4 cups sliced peaches (4 to 5 peaches); 2 tablespoons apricot preserves

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By Sarah Karnasiewicz

Aug. 19, 2010

Full-fat strained yogurt gives a creamy texture while still imparting a refreshing bite that balances the juicy sweetness of stone fruit. Just remember, the act of freezing dulls flavors, so be generous with your sweeteners, or what tasted great in your blender jar may seem dull once it’s on a stick.

From the story: Homemade pops get fresh

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1 ½ cups full-fat Greek yogurt

½ cup whole milk

¼ cup sweetened condensed milk

¼ cup honey (preferably orange blossom)

4 cups sliced peaches (4 to 5 peaches)

2 tablespoons apricot preserves

Place the yogurt, milk, condensed milk, honey, peaches and preserves in a blender. Blend until smooth.

Divide the mixture evenly among the pop molds, pouring so that you leave about one-half inch of headroom at the top. Once they are filled, tap the molds gently against the counter, allowing the liquid to settle evenly into the molds and dislodging any air bubbles that may have formed. Cover the molds and fit with popsicle sticks, if necessary. Freeze the molds until completely firm, at least 5 hours. For easy unmolding, run the frozen pops under warm water for 10 to 15 seconds before removing them.