Summer time is the perfect time to make Yogurt Popsicles. Not only can you enjoy their cool refreshment, but you can also live it up with fresh summer fruit, like fresh-from-the-tree peaches!
These 4-ingredient Yogurt Popsicles can be customized to use whatever fruit you have on hand for a perfectly refreshing no-bake dessert recipe.
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Homemade popsicles have evolved since the days when you filled a Dixie cup or an ice cube tray with juice and tried to get a toothpick to stand up in it. Oh my!
Thankfully, the technology for freezing ice pops at home has evolved. You’ve got silicone molds, fancy shaped molds, and Go-gurt like silicone molds. There are even disposable Otterpop-like baggies for making frozen treats at home.
You can have your popsicles and choose the ingredients that go in them! These Peach Yogurt Popsicles are a great starting point.
Why Make This
It’s yummy! These Yogurt Ice Pops are delicious with their creamy layers of vanilla yogurt and sweet peach puree. They are super refreshing on a hot summer day.
It’s easy. With just four ingredients, you can whip up these yogurt popsicles in just minutes. You (and the kids) will need to be patient, but it will be worth the wait!
It’s a great way to use up fresh fruit. I’ve made these with very ripe peaches, but you can use any fresh or frozen fruit you have on hand, making this a great recipe for shopping your kitchen.
Ingredients
yogurt – While I use vanilla yogurt, you can use whatever flavor or style you prefer. Yogurt freezes beautifully so it’s a great addition to popsicles. If you use plain yogurt, sweeten it to taste prior to making the pops.
peaches – Peaches are delicious in Peach Salsa and this Cream Cheese Tart, but they have a beautiful simplicity in these yogurt popsicles.
sugar – sugar helps the texture of the peach layer and adds a bit of sweetness. You can adjust it to taste or substitute honey if you prefer.
orange juice – I like to add a bit of orange juice to the peach puree. Not only does the citrus prevent the peach mixture from browning, but the added juice helps the texture of the frozen pop.
Variations
If you’d like to use a different type of fruit in these yogurt popsicles, you can swap out the peaches for any fresh or frozen fruit you like. You can use the mixture from these Homemade Plum Ice Pops or make a puree of one of the following:
- strawberries
- plums
- apricots
- nectarines
- blueberries
- raspberries
- cherries
- mango
- banana
- pumpkin puree
Blend 1 cup of the chopped fruit with 3 tablespoons orange juice until smooth. Taste the mixture prior to adding the sugar and adjust to taste. Then assemble the yogurt popsicles as directed.
Step-by-Step Instructions
1. Peel and cut the peaches
Peel the peaches by cutting an X in the bottom and pulling on one of the corners, peeling the skin loose from the fruit. Continue all the way around until the peaches have no skin left. Cut them into pieces.
2. Puree the fruit.
In a food processor fitted with a metal blade (or a high speed blender), place the peaches, sugar, and orange juice. Blend until very smooth, stopping the machine and scraping down the sides as needed to incorporate all the ingredients.
3. Prepare the popsicles.
Alternate layers of fruit puree with layers of vanilla yogurt in popsicle molds. Use a chopstick or knife to swirl the layers a bit. Insert the sticks and freeze until firm.
The amount of peach puree will vary, depending on the size of the peaches. Sometimes you might have leftover peach puree. You can use more yogurt to make more yogurt popsicles or make just peach popsicles in extra molds.
FAQs
Since these yogurt pops are made with pureed fruit you can easily make them without sugar. If your fruit and/or orange juice are sweet enough, you can omit the sugar in the fruit puree or substitute a bit of honey just to taste.
You can use whatever kind of yogurt you like in these layered fruit and yogurt popsicles. I recommend using a lightly sweetened variety, but it can be any flavor you like.
You can prep this recipe with whatever fruit you have on hand, including strawberries, blueberries, and pineapple. Puree 1 cup of chopped fruit with orange juice. Taste for sweetness and add sugar to adjust. Layer with your favorite style yogurt in popsicle molds and freeze.
Recipe Costs
Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.
- peaches – $0.50
- sugar – $0.11
- orange juice – $0.20
- vanilla yogurt – $0.60
This works out to be $1.41/batch or 47 cents each! Depending on the size of your peaches, your yield may vary.
More Great No-Bake Desserts
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Peach Yogurt Popsicles
Ingredients
- 2 peaches peeled and pitted
- ½ cup granulated sugar
- 3 tablespoon orange juice
- ½ cup vanilla yogurt
Instructions
- In a food processor fitted with a metal blade, place the peaches, sugar, and orange juice. Blend until very smooth.
- Alternate layers of peach mixture and spoonfuls of yogurt in popsicle molds. Freeze until firm.
Notes
- strawberries
- plums
- apricots
- nectarines
- blueberries
- raspberries
- cherries
- mango
- banana
- pumpkin puree
Nutrition
This post was originally published on July 22, 2012. It has been updated for content and clarity.
Brighid
Thank you for mentioning that the sugar prevents the popsicles from freezing rock hard! I would normally think that the yogurt and peaches are sweet enough and leave out the sugar.
Sherry Chamberlin
I would like to make these freezer pops, but my thing is too many diabetics in the family and I would rather not use any sugar at all not even substitute sugar. Can I do this without using any type of sugar at all? And I will be using Activia yogurt cups, specifically peach and strawberry so I would puree peaches and strawberries to go with the flavor of the yogurt but I will not be adding any sugar other than what may be in the yogurt itself. So hopefully these will still be ok.
Jessica Fisher
The sugar is there for taste as well as texture, so if you don’t mind more tart pops and it freeze very rock solid, that should be fine.
destiney
i found your blog the day you started the pantry challenge and i tried to do this it was perfect we have a huge deep freeze and it is jam packed with stuff. i had also just found out about freezer cooking. well so far i think we have barely put a dent in the freezer. which really need defrosting too. i think this would be easier for us to do in winter. like right before hunting season. which is usually when i quit buying things n use it up so all the deer will fit. plus summer is a hard time for us we are always gone it seems camping, reunions, fairs, and all that also the kids are always here and there with family so it tends to be only 2-3 people a night verses the whole lot so i never seem to cook a real meal. but i LOVE the idea of putting the weeks meals into the freezer in the reg fridge i always do the 5 o’clock freezer dig b4 and this way i actually look and see what we have on hand n work from there. plus i know what i want to cook way in advance!
Caroline
We didn’t do so well this week on spending less; we made two trips to the store. But, we are making good use of leftovers and “little” items.
This week I plan to use only what we have here at the house for all dinners. My goal is to empty out enough this week to organize the pantry well next weekend.
We have tried out a few new recipes during this challenge so far, and we’ve found some tasty ones!
Thanks again for this challenge!
Amber
Overall, I’ve been doing fairly well at my pantry/freezer challenge. I started after July 4th (so as not to include cook-out food), and so far have only spent about $150 on a family of 3, most of that being on fresh fruits, veggies, and milk. Between our cooler and some rough-totes and towels (make-shift coolers), I defrosted our deep freezer and took an inventory of what we had. Most of what’s left in there now is fish (deep sea fishing catches), chicken breast, and veggies.
Jessica
You’re doing great!
Charlene
I am curious about freezer cooking with your frozen meats. How does that work? I have been wondering about that. We get a beef from a local farmer and get it butchered. When we get the meat, it is frozen. I never know if it is a good idea to thaw the meat to make stuff with it (like meatballs for freezer cooking, or meatloaf, or various other yummy stuff) and then refreeze it. Since I don’t get it raw, I don’t have the chance to make things when it is fresh (not frozen). As school is about to get back into the swing of things, I have been thinking about this more than usual. Any thoughts on the subject would be much appreciated!
Amber
@Charlene, from my experience, once the meat is cooked, it starts the “freshness count” over. It depends on what kind of freezer meal you’re making, I suppose – is it the kind that is all uncooked, just pre-assembled (would want to start with fresh meat) or the kind that is already cooked and just needs to be reheated (casseroles)
Jessica
@Charlene, you can thaw, doctor it up, and refreeze it (baked or unbaked). Either way is “technically” fine according to the usda, if it’s been handled properly the entire time.
However, I think that texture is better if I refreeze it cooked. Also, it’s more convenient that way. So, when I’ve had frozen beef, I would cook up taco meat, shredded meat filling, casseroles, meatballs, etc. I think that you can do quite a few things with your frozen stock.
With the grilling cuts that you might want to grill right before serving, I would add chilled marinade to the frozen meat in a ziploc and put it back in the freezer. It will marinate as it thaws. You can also plan ahead for seasoning rubs and compound butters to use on the meats that you might thaw right before cooking. Leave more questions if we haven’t covered everything you have in the freezer. I’m guessing you could probably do anything if we plan it well.
Eryn
I used everything usable, except 2 cans condensed milk and some bread crumbs. Both big freezers cleared out, pantry cleaned out, fridge had just condiments, water and milk left, inside freezer had freeze pops and yeast. Had to throw away a few things that were old. It is so nice to start with a fresh clean slate! After spending 2 full weeks only spending 50$ and using everything we had, we spent an entire day eating out, donuts, Mexican food and pizza. Now I have shopped for 3 full weeks, aside for needing fresh fruits and veg and our weekly 7 gallons of milk. Going to put some meals in the freezer and get ready to take 2 of my girls out of town for a week. Thank you for the inspiration!
KimH
This past week, I spent more than I have in a while. I stocked up on certified organic chickens from an Amish family that supplies eggs for our CSA. They were $5 each & I got 10 of them, and then I stopped on my way home and picked up 4# of cheeses from the Amish coop. The good news is there are no preservatives in the cheese there and its quite inexpensive. While there I also got some beef sticks, and then outside at an open Amish market, I got a quart of orgainic tomatoes, a pound of honey, a plate of maple cinnamon rolls, and a pepperoni roll. Seems like I got something else but I cant think of what. I spent $100 this day cuz thats all I had in my pocket. 😀
I also stocked back up on a 10# bag of chicken breasts, onions, and half & half from Costco, and I also stopped at BJs and stocked up on kosher salt. I got a couple extra boxes to have on hand.
And then Friday night, the Schwans man stopped by… sigh.. I bought tamales, herbed shrimp, and shiskkabob beef and spent $40. He only comes once a month these days, thankfully. 🙂
sarah k. @ the pajama chef
those popsicles sound really good! i think i’ve give them a try (scaled down though since i only have 4 popsicle molds). 🙂 love that you alternated fruit & yogurt.
Demi
I have spent more than I budgeted for the pantry challenge, but that’s still alot less than I was spending! I blogged about our week here: http://pleasuresofprairielife.blogspot.com/2012/07/pantry-challenge-week-three-report.html. Highlights: I defrosted the freezer, we ate well, and most of our grocery spending is on fresh produce.
Jenn
This is the second week in a row when I’ve done well on the pantry challenge until the end if the week. Then suddenly some major expense comes along and blows the budget out of the water. Last week was a gallon of coconut oil, this week was unexpected house guests — the bacon to feed them all was expensive! But without the pantry challenge I would really have been over budget, so it has been a blessing.
Angela
Pantry challenge here is going okay…
We cleaned out the deep freeze and now it is lovely!
I’m trying to be smart about getting prepped for back-to-school, while using our garden produce wisely, and minimizing trips to the store. Milk and cheese – if I could make those, I could stay out of that place!! 😀
Jillian Kay
Our pantry challenge is going pretty well. I cleared out a ton of space in our big freezer and have been slowly filling it back up with helpful things like frozen meals and green beans from the garden. Yesterday we went to a peach farm and picked 29 pounds so I’ll be adding those soon too. I’m not a canner so I mostly do freezer jam and freeze them in slices. I might try dehydrating some too. And I like your idea of peach salsa.
Here’s my update:
http://www.momscupofambition.com/2012/07/pantry-challenge_21.html