This last weekend was one of the greats. Saturday was filled with final baseball games, some time on the slip n’ slide, ending the day by eating ice cream as it melted before our eyes. Sunday morning was a 15 mile bike ride (the boys totally rocked) to the farmers’ market, working in the garden and keeping cool anyway we could in the afternoon. That meant playing in the water and eating popsicles. Weekends like this are what summer is all about at our house and the happy thoughts that I draw on during the cold, gray days of winter.
It seems we’ve been on a streak with popsicles this summer. We’ve been trying all kinds of different combinations. Even pouring leftover breakfast smoothies from the blender into molds to enjoy again later in the day as popsicles.
As stone fruits are just coming into season, this is a great way to enjoy their sweetness and the maple sugar is a great addition. Feel free to swap out the peaches for nectarines. I promise they’ll be just as delicious.
Peaches and Cream Popsicles
3 ripe peaches, peeled
1/3 cup maple sugar
2 teaspoons fresh lemon juice
1/3 cup whole milk greek yogurt
pinch of salt
In a blender or food processor, combine the peaches, sugar, lemon juice, yogurt and salt. Process until smooth. Pour into popsicle molds, dividing equally. Freeze for at least 4 hours before eating.
Here are a few of our other favorite popsicle recipes…
To read more from Alison, visit thishomemadelife.com
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