Honey-Roasted Peach & Thyme Greek Yogurt Popsicle
A sophisticated, frozen treat blending the natural sweetness of oven-roasted peaches drizzled with wildflower honey and the aromatic earthiness of fresh thyme, folded into creamy, protein-rich Greek yogurt for a velvety texture and a refreshing finish.
Recipe
Cook Time: 30 minutes active, 6 hours freezing
Servings: 6 to 8 popsicles
Ingredients
- •4 large ripe yellow peaches, halved and pitted
- •1/4 cup wildflower honey, plus 2 tablespoons for the yogurt base
- •4 fresh thyme sprigs, plus 1 teaspoon minced fresh thyme leaves
- •2 cups full-fat Greek yogurt
- •1 teaspoon pure vanilla extract
- •1 tablespoon fresh lemon juice
- •1/8 teaspoon fine sea salt
Instructions
- 1Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a small baking dish with parchment paper.
- 2Place the peach halves cut-side up in the dish, drizzle with 1/4 cup of honey, and place the thyme sprigs directly on top of the fruit.
- 3Roast the peaches for 20 to 25 minutes until they are soft and the honey has started to caramelize into a light golden syrup.
- 4Remove from the oven and allow the peaches to cool to room temperature; discard the thyme sprigs and reserve any juices from the pan.
- 5Peel the skins off the cooled peaches and place half of the fruit into a blender with the pan juices, processing until smooth.
- 6Coarsely chop the remaining peach halves into small chunks to provide texture in the popsicles.
- 7In a large mixing bowl, whisk together the Greek yogurt, the remaining 2 tablespoons of honey, vanilla extract, lemon juice, sea salt, and minced thyme leaves until silky.
- 8Gently fold the peach puree and the chopped peach chunks into the yogurt mixture, leaving some visible streaks for a marbled appearance.
- 9Pour the mixture into popsicle molds, tap them against the counter to remove air bubbles, insert sticks, and freeze for at least 6 hours before serving.
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