Ingredients
1lbpeaches,ripe, (3 medium), peeled and sliced into ½-inch wide wedges
6tbsphoney,divided
dashsea salt
2cupsyogurt,full fat/whole milk plain, regular or Greek
1tbsplemon juice,(from 1 small lemon), juiced
½tspvanilla extract
Preparation
Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
Transfer the sliced peaches to the baking sheet, then gently toss with 2 tablespoons honey and a dash of salt. Arrange the peaches in a single layer.
Roast for 30 to 40 minutes, stirring halfway, or until the peaches are soft and juicy.
Blend together the yogurt, ¼ cup of honey, lemon juice, and vanilla extract in a medium bowl. Add more honey or vanilla extract, depending on tastes. Place the mixture in the refrigerator to cool.
Let the peaches cool, then scrape the peaches and all of their juices into the bowl of yogurt. Use a big spoon to gently fold the mixture together.
Use the spoon to transfer the yogurt blend into the popsicle mold.
Insert the popsicle sticks and freeze for at least 4 hours.
Run warm water around the outsides of the molds for about 10 seconds and gently remove the popsicles. Serve frozen, and enjoy!
