This weeks CSA bounty gave me more peaches. I’m not going to lie, I was a little worried I wouldn’t be able to make anything new or interesting with them besides some sort of cobbler. Fortunatly, Cooking Light provided me with the base recipe for these Blueberry Peach Ice Pops. I tweaked it a bit because there version didnt fill up my popsicle molds. I added vanilla yogurt to the bottom, and I used less sugar then their recipe called for. Hope you enjoy, I know my son did!
Blueberry Peach Ice Pops
5 tablespoons sugar, divided
3 tablespoons fresh lemon juice, divided
3 cups fresh blueberries
1 cup peeled, pitted, and sliced peach (about 1 large peach)
1/3 cup heavy whipping cream
1. Combine 3 tablespoons sugar, 2 tablespoons fresh lemon juice, and berries in a food processor, and process until smooth. Strain mixture through a fine-mesh sieve over a bowl, pressing to extract juices, and discard solids.
2. Place the remaining 1 tablespoon juice and peach in a food processor; process until smooth. Place cream in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add remaining 2 tablespoons sugar, beating until stiff peaks form. Stir one quarter of whipped cream into peach mixture. Gently fold remaining cream into peach mixture; chill. Divide half of the blueberry mixture evenly among ice-pop molds. Top with lid. Freeze 25 minutes or until set. Uncover and top each serving with peach mixture; top with lid. Freeze for 25 minutes or until set. Uncover and top each serving with remaining blueberry mixture. Freeze 25 minutes and then fill to top with vanilla yogurt. Freeze for 4 hours or until thoroughly frozen