Peach-Vanilla Cream Pops

Vegetarian
Gluten Free
Peach-Vanilla Cream Pops
45 min.
8
148kcal

Suggestions


Indulge in the delightful taste of summer with our Peach-Vanilla Cream Pops, a perfect treat to cool down on a warm day. These luscious popsicles bring together the sweet and fragrant notes of ripe peaches, blended with the creamy richness of Greek yogurt and heavy whipping cream, making them the ultimate dessert for fruit lovers. Whether you use fresh, juicy peaches or convenient frozen slices, this recipe guarantees a refreshing burst of flavor in every bite.

What sets these pops apart is the hint of vanilla, extracted from real vanilla beans, that amplifies the natural sweetness of the peaches. For an optional adult twist, a splash of amaretto can be added, infusing a nutty undertone that perfectly complements the fruity base. Plus, with only 148 calories per serving, you can enjoy a guilt-free dessert while impressing friends and family with your culinary flair.

Perfect for gatherings, picnics, or simply a cozy evening at home, these Peach-Vanilla Cream Pops are not only a feast for the taste buds but also a feast for the eyes, showcasing vibrant colors that evoke sunny days. Easy to make and entirely gluten-free and vegetarian, this recipe is a wonderful way to celebrate seasonal produce and create lasting memories with loved ones. Get ready to dive into a world of creamy, fruity bliss!

Ingredients

  • tablespoons amaretto 
  • 0.5 cup cup heavy whipping cream chilled
  • cups peaches ripe peeled sliced ( 4 medium)
  • 0.5 cup sugar 
  •  vanilla pod halved lengthwise
  • 0.3 cup greek yogurt greek-style

Equipment

  • sauce pan
  • whisk
  • sieve

Directions

  1. Place sugar and 1/2 cup water in a small saucepan.Scrape in seeds from vanilla bean; addbean. Bring to a boil over high heat, stirringuntil sugar dissolves.
  2. Transfer syrup to a smallbowl; chill. Discard vanilla bean.
  3. Purée syrup and peaches in a food processoruntil smooth. Set a fine-mesh strainer overa medium pitcher; strain, pressing on solids toextract about 2 1/4 cups purée.
  4. Whisk in remainingingredients. Divide among molds. Cover;insert ice-pop sticks. Freeze until firm. Dipbottoms of molds into hot water for 20-30seconds to loosen pops.
  5. Remove pops frommolds and serve.

Nutrition Facts

Calories148kcal
Protein4.79%
Fat35%
Carbs60.21%

Properties

Glycemic Index
13.79
Glycemic Load
11.39
Inflammation Score
-4
Nutrition Score
2.8399999867315%

Flavonoids

Cyanidin
1.48mg
Catechin
3.79mg
Epigallocatechin
0.8mg
Epicatechin
1.8mg
Epigallocatechin 3-gallate
0.23mg
Kaempferol
0.17mg
Quercetin
0.51mg

Nutrients percent of daily need

Calories:147.87kcal
7.39%
Fat:5.75g
8.84%
Saturated Fat:3.45g
21.54%
Carbohydrates:22.24g
7.41%
Net Carbohydrates:21.09g
7.67%
Sugar:20.78g
23.09%
Cholesterol:17.12mg
5.71%
Sodium:16.7mg
0.73%
Alcohol:0.98g
100%
Alcohol %:1.07%
100%
Protein:1.77g
3.54%
Vitamin A:469.93IU
9.4%
Vitamin E:0.7mg
4.66%
Fiber:1.15g
4.62%
Vitamin B2:0.07mg
4.25%
Selenium:2.77µg
3.95%
Vitamin C:3.25mg
3.93%
Phosphorus:34.29mg
3.43%
Potassium:118.26mg
3.38%
Copper:0.07mg
3.26%
Vitamin B3:0.65mg
3.24%
Vitamin K:2.79µg
2.65%
Manganese:0.05mg
2.44%
Magnesium:8mg
2%
Calcium:20mg
2%
Vitamin B5:0.18mg
1.76%
Zinc:0.25mg
1.66%
Iron:0.29mg
1.61%
Vitamin D:0.24µg
1.59%
Vitamin B1:0.02mg
1.53%
Vitamin B6:0.03mg
1.42%
Folate:5.65µg
1.41%
Vitamin B12:0.07µg
1.13%
Source:Epicurious