Peach-Vanilla Cream Pops

Kegan and I made these pops last night. They are awesome. The recipe is from Bon Appetit’s June 2011 issue. We used our rocket pop molds. It makes 6 servings.

 

 

 

 

 

 

 

Peach-Vanilla Cream Pops

1/2 cup plus 2 tablespoons sugar
1 vanilla bean, halved lengthwise
4 cups sliced peeled ripe peaches (about 4 medium), or 16 ounces frozen sliced peaches, thawed
1/2 cup chilled heavy whipping cream
1/4 cup Greek-style yogurt

Place sugar and 1/2 cup water in a small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil over high heat, stirring until sugar dissolves. Transfer syrup to a small bowl; chill. Discard vanilla bean.

Purée syrup and peaches in a food processor until smooth. Set a fine-mesh strainer over a medium pitcher; strain, pressing on solids to extract about 2 1/4 cups purée. Whisk in remaining ingredients. Divide among molds. Cover; insert ice-pop sticks. Freeze until firm. Dip bottoms of molds into hot water for 20-30 seconds to loosen pops. Remove pops from molds and serve.

By my calculation: Per serving – Calories: 195, Total Fat: 7.6g, Sat. Fat: 4.6g, Carb: 31.5g, Fiber: 1.5g, Protein: 2.3g

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