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Peaches & Cream Popsicles - All Natural Fruit Popsicles that taste as good as they look

Peaches & Cream Popsicles

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Hi Bold Bakers!

I love a dessert that can be enjoyed in a different form so you get to enjoy it in even more ways. That’s what’s great about Peaches and Cream Popsicles, they’re just another Big & Bold way to enjoy this dessert.

I love Popsicles because generally when it comes to desserts and baking you have to follow exact measurements and ingredients. Popsicles throw the rules out the window. It’s a lawless land of flavor where no rules apply. And the best thing is you still end up with a Popsicle that will look amazing and taste great too.

You can get really creative with these frozen treats and use any fruit or flavor you want! You will notice a little sugar added to some popsicles and that is to aid the freezing process and stop all of those ice crystals from forming. What type of sugar you choose is totally up to you. Also, feel free to use fresh or frozen fruit (that has been defrosted); both work well.

If you love Popsicles, don’t miss my WatermelonCantaloupe & Strawberry, Raspberry & Coconut and Green Smoothie Popsicles.

And if you are crazy for even more Big & Bold Popsicles click here.

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With Popsicles you only need to put a small amount of fruit in to get a lot out. Layer and mix your popsicles any which way you like because remember there are no rules. The great thing is they freeze in around 5 hours and last for 8 weeks in the freezer wrapped up safe in a container or in cling wrap.

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5.0 from 1 reviews
Peaches & Cream Popsicles
 
Prep time
Total time
 
Author:
Serves: 8
Ingredients
  • 1 ½ cups (12oz/ 360g) yogurt (greek or regular)
  • 4 tablespoons sugar (honey, agave, maple or stevia)
  • ¾ cup (6floz/180g) cream
  • 2 teaspoons vanilla extract
  • 3 Cups (450g/16oz) peaches
Instructions
  1. Mix the first 4 ingredients together in a bowl.
  2. Puree the peaches in a blender until smooth.
  3. Fill your mold ¼ way with peach puree, then ¼ of the cream mix and repeat for another 2 layers.
  4. Cover mold, add sticks and freeze for at least 5 hours or overnight. They will keep in the freezer for up to 8 weeks.
  5. TIP: Run the molds under warm water to loosen up the popsicles.
Notes
WW SmartPoints: 6
WW PlusPoints: 3


Use fresh or frozen fruit that has been defrosted

Feel free to omit or add fruit

You can use plain or flavored yogurt
Nutrition Information
Serving size: 1 serving Calories: 114 Fat: 6g Saturated fat: 3g Unsaturated fat: 2g Trans fat: 0 Carbohydrates: 14g Sugar: 14g Sodium: 24mg Fiber: 1g Protein: 2g Cholesterol: 21mg

 

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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19 Comments

  1. PopsicleLover on July 4, 2017 at 4:54 am

    These popsicles worked out so well! I am eating one as I write this comment!

    • Profile photo of Gemma Stafford Gemma Stafford on July 5, 2017 at 3:33 am

      Yum, that is so good to hear, thank you for letting me know,
      gemma 🙂

  2. Profile photo of nnehjBate nnehjBate on November 4, 2016 at 4:22 pm

    Dear Chef Gemma,
    I would like to thank you for creating your bigger bolder baking website that helps me to open up my mind in the world of baking and making dessert for my family. As a beginner, I can now bake and make dessert for my family even not I perfectly made but make family happy. Hope your big heart, will inspire a lot of people like me.
    Now, I am a big fan of yours Chef Gemma. Wish I can see you on TV too as like the Masterchef

    • Profile photo of Gemma Stafford Gemma Stafford on November 5, 2016 at 4:10 am

      Hi there, well! what a lovely message, I am so happy to have you with us too. Baking takes a bit of courage, and self belief, and practice. This is how you will learn, so keep at it. thank you for your very kind comments, Gemma 🙂

  3. Profile photo of Sophialumy Sophialumy on August 27, 2016 at 4:31 am

    Gemma, can you make a brownies ice cream please… I wanna know the recipe..

  4. Lily on July 26, 2016 at 3:38 am

    It’s my bday July 28th,but I will try these in August.

    • Profile photo of Gemma Stafford Gemma Stafford on July 26, 2016 at 7:18 am

      Hi Lily,
      that is great, I do hope you have a lovely birthday!
      Gemma 🙂

  5. Lily on July 26, 2016 at 3:36 am

    Mmmmm. That is so easy. I never knew. Blessed to gave found u in my search. Cant wait to try these too.

  6. Profile photo of lucymb lucymb on July 20, 2016 at 4:35 pm

    I am looking for very simple recipes for type 2 diabetics. at 79, we need really simple and easy in a blender recipes. smoothies, sorbets, and sherbet.

    • Profile photo of Gemma Stafford Gemma Stafford on July 21, 2016 at 1:07 am

      Hi there Lucy,
      Yes, it is a good idea to pay attention to this, and i must focus more on healthy options as time goes on. It sounds like you are managing well!
      Thank you for being in touch,
      Gemma 🙂

  7. Profile photo of Rawan Rawan on June 22, 2016 at 6:55 am

    Can I use full fat milk instead of cream please please answer

    • Profile photo of Gemma Stafford on June 23, 2016 at 7:59 pm

      Sure, that will work for this recipe 🙂

  8. Rachael on June 21, 2016 at 11:37 am

    Hi Gemma what kind of cream do you use?please please answer

    • Profile photo of Gemma Stafford Gemma Stafford on June 21, 2016 at 1:04 pm

      Hi Rachael,
      This is probably the most often asked question here on BBB. The cream is use, and the one which is essential for all of my recipes, is fresh dairy cream from cows milk. It is a perishable product, and will sour after a few days. I do know that this is not available everywhere. It is generally available here in the US and in Europe, not so much countries where the dairy industry is not strong. I use a full fat cream 49.4% fat content which whips up in no time.
      Gemma 🙂

    • Jasmine on June 23, 2016 at 10:23 pm

      What type of cream low fat cream, reduced, or any please please please please answer thank you

      • Profile photo of Gemma Stafford on June 24, 2016 at 6:47 pm

        You can use low fat milk 🙂

        • Jasmine on June 24, 2016 at 9:30 pm

          Thank u

      • Jason on July 8, 2016 at 2:13 pm

        49.4% butterfat cream is often called Double cream, heavy cream or whipping cream (depending where on the planet you are) for anyone wondering exactly what sort of cream is used in this recipe….

        • Profile photo of Gemma Stafford Gemma Stafford on July 9, 2016 at 3:07 am

          So right Jason, thank you for that,
          Gemma 🙂

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