Peach-Raspberry Pops

Peach-Raspberry Pops

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  • Each serving
  • 100 cal
  • 0.5g fat (0g sat)
  • 5mg chol
  • 25mg sodium
  • 22g carb
  • 2g fiber
  • 3g protein


  • 2 cups chopped peaches or nectarines (about 4 fruit)
  • 1 cup chopped pineapple or mango
  • 1/2 cup raspberries
  • 1/2 lemon, juiced
  • 3 tablespoons honey
  • 1 cup plain or vanilla yogurt


Combine all ingredients in a blender and blend until smooth. Pour mixture into popsicle molds and insert sticks. Freeze until solid.

Special notes:

Pick up colorful silicone molds at PCC, or make popsicles using items in your kitchen:

Fill shot glasses or other small glasses with your popsicle mixture, then cover the top of each glass with wax paper secured with a rubber band. Slit the wax paper in the center to insert a popsicle stick. Place the pops in the freezer and freeze until solid.

Wooden popsicle sticks are available at most stores that sell housewares, but spoons or chopsticks work well, too.