When it’s this hot outside, it’s all about that popsicle life!
Which is why my favorite popsicle mold has been getting a lot of use! In fact I now own two of these popsicle molds, because like I said…It’s that popsicle life.
These Nectarines & Cream Ice Pops are perfect for a hot Summer’s day. It’s when peaches and nectarines are in season, juicy and at their ripest which makes them perfect for an ice pop treat!
These pops are made with just a handful of fresh ingredients. There is no added sugar-either, as Summertime nectarines are juicy and ripe enough all by their lonesome selves.
Nectarines are loaded with beta carotene, vitamin A and vitamin C which can improve skin health, hair health, wrinkles and even give you a “fake natural tan”. Fruits and veggies that are loaded with yellow, orange and red hues can actually give your skin color too (the natural, non tanning bed way). And nectarines can also improve digestive health.
Nectarines are quite similar to peaches in taste, texture and appearance, sans fuzziness, so these could easily be made with peaches too.
Coconut yogurt is loaded with natural live-active probiotics and calcium which is good for your bones, and great for your gut. Coconut yogurt is 100% dairy-free, so it’s a great alternative for those with an allergy or following a vegan or paleodiet lifestyle. My favorite coconut yogurt is Anita’s, which only has 2 ingredients in it, and no additives, thickeners or sugars. But this recipe can easily be substituted with any sweetened or unflavored yogurt, Greek yogurt or vanilla flavored yogurt. Some unsweetened yogurts will not work unless you add a natural sugar to them. Go with taste, if you cannot get Anita’s.
I know these babes are not Summer peach pie, but suppose you are on some sort of diet and pie is out of the question? These pops would never be out of the question. They can become your “Summertime pie” and these are totally guilt-free! Scroll down below to my TIPS area where I tell you TWO ways to make these Nectarines & Cream Ice Pops taste like pie! You don’t have to miss the crust!
Ok, are you ready to make beautiful music together?
WHAT YOU WILL NEED:
1 cup unsweetened coconut yogurt ( I use Anita’s)
1 cup of filtered water
3-4 drops of plain liquid stevia ( I like Nu Naturals)
2 1/2 – 3 cups of ripe yellow nectarine slices and chunks
optional: 1 tsp. vanilla extract
optional: 2 tablespoons pure maple syrup (If you use maple syrup, reduce yogurt by 2 tablespoons and eliminate the stevia)
DIRECTIONS:
In a blender, combine the coconut yogurt, filtered water and liquid stevia. **If using maple syrup and vanilla add it here too. Blend well and set aside.
Cut nectarines into 1/4 inch to 1/8 inch slices and chunks and set aside.
Pour yogurt mixture into a measuring cup and pour a small amount into the bottom of the popsicle mold about 1/4 cup full. Then add a few pieces of the fruit into the mold and push down allowing the yogurt to cover the fruit. Repeat with yogurt mixture and pour in 1/4 cup full and then add more nectarines and push fruit down with your fingers. Keep repeating these two steps until the mold is full. Repeat with all other molds.
Cover the mold with the lid, add sticks and freeze overnight, or for at least 6 hours.
Once the pops are ready, remove from the freezer and run hot water over mold to loosen the top lid. Pull lid off, and continue to run hot water down the sides, and bottoms of each mold to loosen the pops from the molds.
Store pops in a zip lock bag in the freezer for up to 4 months.
Serves 10.
TIPS:
To make this treat more sweet, you can add 2 tablespoons of pure maple syrup along with 1 teaspoon of vanilla extract to these popsicles and blend in step 1. Note that if you use maple syrup, it will no longer be a sugar-free sweet. Also note that if you use maple syrup you do not need to use stevia.
If you are allergic to coconut, feel free and use unsweetened dairy Greek yogurt or any other plant-based yogurt alternative. You have the option to use unsweetened or sweetened. Or you can use unsweetened and add additional sweetener. Go with your tastebuds. If you use a vanilla flavored yogurt, do not add vanilla extract to this recipe.
If you want this to taste more like pie, use the maple syrup and vanilla extract in the mixture and also add crushed raw or toasted gluten-free oats into the molds along with the fruit. Try using about 3/4 cup of gluten-free oats. Then dip the frozen pops into melted coconut oil or maple syrup and coat in crushed oats and freeze till the outside hardens.
If you use a vanilla flavored stevia, you can eliminate the vanilla extract.
- 1 cup unsweetened coconut yogurt ( I use Anita's)
- 1 cup of filtered water
- 3-4 drops of plain liquid stevia ( I like Nu Naturals)
- 2½ - 3 cups of ripe yellow nectarine slices and chunks
- optional: 1 tsp. vanilla extract
- optional: 2 tablespoons pure maple syrup (If you use maple syrup, reduce yogurt by 2 tablespoons and eliminate the stevia)
- In a blender, combine the coconut yogurt, filtered water and liquid stevia. **If using maple syrup and vanilla add it here too. Blend well and set aside.
- Cut nectarines into ¼ inch to ⅛ inch slices and chunks and set aside.
- Pour yogurt mixture into a measuring cup and pour a small amount into the bottom of the popsicle mold about ¼ cup full. Then add a few pieces of the fruit into the mold and push down allowing the yogurt to cover the fruit. Repeat with yogurt mixture and pour in ¼ cup full and then add more nectarines and push fruit down with your fingers. Keep repeating these two steps until the mold is full. Repeat with all other molds.
- Cover the mold with the lid, add sticks and freeze overnight, or for at least 6 hours.
- Once the pops are ready, remove from the freezer and run hot water over mold to loosen the top lid. Pull lid off, and continue to run hot water down the sides, and bottoms of each mold to loosen the pops from the molds.
- Store pops in a zip lock bag in the freezer for up to 4 months.
- Serves 10.
2. If you are allergic to coconut, feel free and use unsweetened dairy Greek yogurt or any other plant-based yogurt alternative. You have the option to use unsweetened or sweetened. Or you can use unsweetened and add additional sweetener. Go with your tastebuds. If you use a vanilla flavored yogurt, do not add vanilla extract to this recipe.
3. If you want this to taste more like pie, use the maple syrup and vanilla extract in the mixture and also add crushed raw or toasted gluten-free oats into the molds along with the fruit. Try using about ¾ cup of gluten-free oats. Then dip the frozen pops into melted coconut oil or maple syrup and coat in crushed oats.
If you use a vanilla flavored stevia, you can eliminate the vanilla extract.
Love & Summer Treats,
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