2 cups plain, low-fat yogurt (preferably Greek style*)
3 Tbsp. honey
1 tsp. vanilla
1 cup chopped peaches, fresh or frozen (If fresh, leave skin on.)
1 cup blackberries, fresh or frozen
6 small paper cups
Place yogurt, honey and vanilla in blender. Process for 10 seconds on medium until just blended. Remove half of yogurt mixture to small bowl and set aside.
Add peaches to remaining yogurt and blend until smooth.
Place 6 small paper cups on a metal pie tin. Pour peach mixture into each cup so cups are a little less than half full. Freeze for 20 minutes.
Place remaining yogurt mixture in blender. Add blackberries and process until smooth.
Remove partially frozen pops from freezer and top each with blackberry mixture.
Gently cover the pops with a sheet of aluminum foil. Insert popsicle sticks through foil into pops, taking care not to go all the way to the bottom. Foil will hold the stick in place.
Freeze 4-5 hours or overnight. Warm cups gently with your hands and the pops will gently “pop” out of the cups.
- Greek-style yogurt is preferred because it’s thicker than other types.
Nutritional information
Per Serving: 121 calories, 1.7g fat (.9% calories from fat), 8.16g protein, 19.2g carbohydrate, 1.55g dietary fiber, 4.5mg cholesterol, 31.8mg sodium, 40.6mg potassium.
