Peaches And Cream Yogurt Pops Food

PEACHES AND CREAM FROZEN YOGURT

Steps:

• In a small saucepan, combine diced peaches and sugar. Bring to a simmer over medium heat and cook for 15 minutes until thickened - set aside to cool completely. In a large bowl, whisk yogurts and transfer to an ice cream maker. Mix according to the manufacturer's suggestions, until thick and frosty (about 10-12 minutes). Add peach mixture to the machine and continue to churn for an additional 5-10 minutes, until thick. Enjoy immediately, or for more a scoopable yogurt, transfer to a freezer-safe container and allow to harden in the freezer for one hour. Store in the freezer for up to one week.

PEACHES AND CREAM YOGURT POPS

Steps:

• Purée all ingredients with 1/8 teaspoon salt in a blender until smooth. Pour into molds. Freeze 30 minutes. Insert sticks, then freeze until firm, about 24 hours.

PEACHES 'N CREAM POPS

Steps:

• Preheat the oven to 375 degrees F. Arrange the peaches in an even layer on a parchment-lined sheet pan. Drizzle with lemon juice. Roast until the peaches are soft and fragrant, about 20 minutes. Let cool for 10 minutes on the pan, then transfer to a bowl (including juices) and let cool to room-temperature.
• Make the streusel while the peaches are cooling. In a food processor, combine the flour, butter, sugar and cinnamon and pulse for a few seconds to break up the butter. Place the mixture on a parchment lined baking sheet and pat the mixture into a large cookie shape and bake for 10 minutes. Remove the streusel from the oven and let cool. Once cooled, break apart into crumbles.
• Add the roasted peaches and 1/4 cup honey to a food processor, and pulse once or twice to combine. The mixture should still be a be quite chunky.
• In a separate bowl, whisk together the Almond Breeze Almondmilk Vanilla and the remaining 1/4 cup honey. Taste and adjust honey if you want it to be sweeter. Stir in the vanilla and salt until smooth.
• Spoon a tablespoon of the peach mixture into the bottom of each ice pop mold. Layer with a bit of the cream and another layer of the streusel. Continue layering until all the molds are evenly filled. Freeze until set, about 4-5 hours. After 30 minutes of freezing time, place a wooden craft stick in each pop, and continue freezing.
• To remove the pops: Place the popsicle mold in a large pot of warm water for 10-15 seconds, then pull gently on each pop stick until the pops release.

CREAMY YOGURT ICE POPS

Steps:

• In a small saucepan, sprinkle gelatin over cold water; let stand for 1-2 minutes. Stir in sugar. Cook and stir over low heat until gelatin and sugar are dissolved., Transfer to a blender; add the yogurt, peaches and banana. Cover and process until smooth. Pour 1/4 cup peach mixture into each mold or paper cup. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.

PEACHES AND CREAM POPS

Steps:

• Puree 1/2 cup of peaches in blender or food processor until smooth. Lightly swirl together peach puree, yogurt and remaining 1/2 cup of peaches together in a small bowl. Spoon into 4 popsicle molds and insert handle. Freeze for at least 4 hours.