Blackberry + Peach Yogurt Popsicles


I shouldn't mention that's it's been the wettest, least-Summer like season on record in Philadelphia when I talk about making popsicles.  I should pretend it's been nothing but sweltering hot and we're all walking around in our underwear to beat the heat.  Alas, we are not. But there's always a need for popsicles!

We should buy stock in non-fat greek yogurt the way we go through it.  But for this, you'll need something with a little more fat in it.  We've made them both ways, and the non-fat yogurt pops were very icy.  If you're into that- by all means! Skip the fat and have a guilt-free popsicle.  It will still taste delicious, the texture just wont be quite as smooth.

Blackberry + Peach Yogurt Popsicles 
makes 8 popsicles

2 cups 2% vanilla greek yogurt
1/2 cup milk
2 tbs honey
1 large peach, diced
1 6 oz container blackberries

Cut parchment paper to size and line the interior of loaf pans, leaving a bit extra to remove popsicles when frozen.

In a mixing bowl, stir to combine yogurt, milk, and honey. Fold in fruit. Pour mixture into lined loaf pans. Cover tightly with plastic wrap, poke 4 small holes and insert wooden sticks into mixture. Freeze overnight.

To serve, remove from freezer and let warm for about 5 minutes or until you can remove parchment from loaf pans. Once removed from pan, slice popsicles and serve