Michelle’s parents have some very fruitful peach trees and after she had sliced and frozen 20 quart bags and 24 pint bags and dehydrated another 6 pint bags of peaches, there were still plenty left. She gave two 5 gallon buckets worth to a cousin and I decided to use some of the very ripe ones to make a frozen treat.
These pops taste like peaches and cream but are made with milk and Greek yogurt. This recipe can be made with 2 cups frozen peaches, just thaw them out to chop some and dice the others.
Adjust the agave nectar up or down depending on the tartness of the peaches and how sweet you like your pops.
1 cup of peaches, roughly chopped
½ cup peaches, diced
6 tablespoons milk
2/3 cups Greek yogurt – I used plain but vanilla is good, too
2 tablespoons agave nectar
In a blender, puree the 1 cup of chopped peaches. Add milk, yogurt and agave nectar and blend until smooth. Stir in diced peaches. Fill your pops molds.
Freeze at least 4 hours.