Making popsicles at home is a great way to keep control of the grocery budget as well as what’s in your food. Cookbook author Christine Chitnis had this in mind when she created her recipe for Roasted Peaches and Cream Pops in her most recent cookbook, Icy, Creamy, Healthy, Sweet. The recipe, which comes together quickly, combines the caramelized sweetness of roasted peaches with yogurt, honey, and vanilla to bring the best of summer in a tasty and beautiful package with limited added sugar. If you happen to be in San Francisco on June 22, you can stop by Omnivore Books and meet Christine, or at the Book Larder in Seattle, on June 23, and see what other luscious summer treats are in her book! —Kristina
Why Christine loves this recipe: All year long, I wait impatiently for stone fruit season in New England. Fortunately, Providence is surrounded by orchards and farms that bring their very best to market each week. There’s nothing better than farm fresh peaches on a sunny, summer day! For this recipe, I wanted to put a healthier, lighter spin on the traditional combination of peaches and cream. Roasting peaches brings out their natural sweetness, and lends an almost caramelized flavor to them. Combined with good quality whole milk yogurt, sweetened slightly with honey, these pops are light, refreshing and completely satisfying for my summer sweet tooth.
Roasted Peaches and Cream Pops
Makes 12 pops
– 3 tablespoons honey, divided
– 1 tablespoon coconut oil
– 1/4 cup water
– 4 peaches, halved and pitted
– 1 cup plain whole milk yogurt
– 1 teaspoon pure vanilla extract
1. Preheat the oven to 400°F.
2. In a shallow baking dish, combine 1 tablespoon of the honey with the coconut oil and water. Place the peaches flesh side up in the baking dish and roast until they are tender, 12 to 14 minutes.
3. Allow the peaches to cool in their juices until they are cool enough to handle, then slip the skins off (they should come off easily after roasting) and roughly chop the flesh. Fill each pop mold loosely with the chopped peaches and a bit of the juice from the roasting pan.
4. In a small bowl, combine the yogurt,the remaining 2 tablespoons honey, and the vanilla and stir until well mixed. Pour the yogurt cream over the peaches, filling each pop mold. Use a skewer to swirl the cream so it mixes slightly with the peaches, but do not mix completely. Insert sticks and place the molds in the freezer for at least 3 to 4 hours, until hardened.
Recipe from Icy, Creamy, Healthy, Sweet by Christine Chitnis © 2016 by Christine Chitnis. Recipe and images reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO.
About Christine: Christine Chitnis is a writer, photographer, mother, and home cook. In addition to Icy, Creamy, Healthy, Sweet, she is the author of Markets of New England and co-author of Little Bites: 100 Healthy, Kid-Friendly Snacks. Her writing and photography are inspired by the farmland and coasts of her adopted home state, though her love of the natural world dates back to childhood summers spent in northern Michigan. For adventures in cooking, gardening, motherhood, and crafting, visit her website, and find her on Twitter, Instagram, and Pinterest.