Hope everyone had a nice weekend and Happy August! Boy has time flown by. Since it’s still in the upper 90’s and feeling over 100 degrees outside I thought I would try out another popsicle. These taste really good and they’re super easy to make. I used canned peaches instead of fresh ones and I just used a single serving of french vanilla yogurt instead of hunting down Greek-style yogurt. My mom had a good point that the Greek style is just a little thicker so you could just strain plain yogurt overnight in some cheese cloth and use that, but just using the one I did, I didn’t have any trouble with it being watered down. Then you can always leave out the Amaretto if little ones are eating them. There’s not enough in there to get drunk off of them, but I guess if you add enough Amaretto you can turn it into a slushy instead, maybe add a little lemon lime soda to it too. Just tossing out an idea, but see how easy I get inspired looking at recipes?
As soon as I run by the liquor store for some light rum I’ll post a recipe for Pina Colada Ice Pops.
Peaches and Cream Yogurt Pops
(Adapted from Gourmet Magazine July 2009)
3 ripe peaches (about 1 pound), chopped
3/4 cup Greek-style yogurt (5 ounces)
1/2 cup superfine granulated sugar
1 teaspoon fresh lemon juice
1/2 cup water
2 tablespoons Amaretto
Puree all ingredients with 1/8 teaspoon salte in a blender until smooth.
Pour into molds. Freeze 30 minutes. Insert sticks, then freeze until firm. About 24 hours.

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