Health

Peach-Buttermilk Ice Pops

peach-buttermilk-ice-pops Photo: Victor Prado

Ingredients

  • 1 1/4 cups buttermilk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 cup plus 1 Tbsp. honey
  • 1 pound ripe peaches (3 to 4 medium) or 2 cups chopped thawed frozen peaches

Preparation


1. In a medium bowl, whisk together butter-milk, vanilla, almond extract and 3 Tbsp. honey until smooth. Pour 2 Tbsp. buttermilk mixture into each of 6 1/2-cup ice pop molds and freeze until slightly firm, about 1 hour.

2. If using fresh peaches, bring a pot of water to a boil over high heat. Have a large bowl of ice water ready. Add peaches to boiling water and cook just until skins loosen, about 30 seconds. Using a slotted spoon, transfer immediately to ice water. Let stand until cool enough to handle, about 30 seconds.

3. Peel peaches and cut into wedges; discard peels and pits. Place peach wedges (or frozen peaches) in a food processor with remaining 2 Tbsp. honey and puree until smooth. Transfer 3/4 cup peach puree to a small bowl. Stir remaining 3/4 cup puree into remaining buttermilk mixture. Reserve any extra puree for a separate use.

4. Remove popsicle molds from freezer and top each with 1/4 cup peach-buttermilk mixture. Freeze until slightly firm, about 1 hour. Remove from freezer and top each mold with 2 Tbsp. peach puree. Insert sticks according to manufacturer's instructions. Freeze until firm, at least 3 hours and up to 1 week. Unmold and serve.


  • Prep Time:
  • Total Time:
  • Yield: Yield: 6 ice pops (serving size: 1 ice pop)

Nutritional Information

Calories per serving: 106
Fat per serving: 1g
Saturated fat per serving: 0.0g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 2g
Carbohydrate per serving: 24g
Fiber per serving: 1g
Cholesterol per serving: 2mg
Iron per serving: 0.0mg
Sodium per serving: 54mg
Calcium per serving: 60mg

Good to Know

Prep Tip: Instead of blanching the peaches, use a serrated peeler to get the skins off.