Honey peach breakfast pops

By Jennifer Tyler Lee
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YIELDS
7 BREAKFAST POPS

Ingredients

  • 455 grams ripe peaches (about 3 large fresh peaches), peeled, pitted, and cut into 1 centimeter chunks
  • 2 tablespoons honey
  • 1/2 teaspoon pure vanilla extract
  • 1-1/4 cups whole milk plain Greek yogurt
  • 1 tablespoon chia seeds (optional)

Directions

  1. Place the peaches, honey, and 1/4 cup water in a small saucepan. Bring to a simmer over medium-high heat. Cook, stirring occasionally, until tender and syrupy, about five minutes. Transfer to a medium bowl, stir in the vanilla, and let cool completely.
  2. Stir the yogurt and chia seeds, if using, into the cooked peaches until combined. Divide among seven 85 gram ice pop molds. Add sticks and freeze until firm, at least four hours.
  3. To serve, loosen the pops from the molds by dipping the molds in a bowl of warm water for 15 to 30 seconds.
  4. VARIATION: Use 285 grams fresh or frozen blueberries or raspberries, or a combo of the two in place of the peaches.

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