Recipe: Peach and orange blossom honey pops

Recipe: Peach and orange blossom honey pops
Peach and orange make a perfect combination.
Recipe: Peach and orange blossom honey pops (Glenn Koenig / Los Angeles Times)

Peach and orange blossom honey pops

Total time:


15 minutes, plus freezing time


Makes about 6 to 8 popsicles, depending on the size of the mold

1 1/2 cups full-fat Greek yogurt

1/2 cup whole milk

1/4 cup sweetened condensed milk

1/4 cup honey (preferably orange blossom)

4 cups sliced peaches (4 to 5 peaches)

2 tablespoons apricot preserves

1. Place the yogurt,

milk, condensed milk, honey, peaches and preserves in a blender. Blend until smooth.

2. Divide the mixture

evenly among the pop molds, pouring so that you leave about one-half inch of headroom at the top. Once they are filled, tap the molds gently against the counter, allowing the liquid to settle evenly into the molds and dislodging any air bubbles that may have formed. Cover the molds and fit with popsicle sticks, if necessary. Freeze the molds until completely firm, at least 5 hours. For easy unmolding, run the frozen pops under warm water for 10 to 15 seconds before removing them.

Each of 8 popsicles:


170 calories; 5 grams protein; 26 grams carbohydrates; 1 gram fiber; 6 grams fat; 4 grams saturated fat; 12 mg. cholesterol; 24 grams sugar; 34 mg. sodium.