Two of my nieces were over and wanted to make something from my “Tasty Treats” pinterest board. Since they are too young for Jack Daniels’ whisky caramels or chocolate Guiness treats (brownies, cheesecake?!) we opted for a summer favorite – Popsicles! I had fresh strawberries on hand from our CSA, peaches were on sale at the store, and a can of pineapple is less than a dollar – how can we go wrong? This was time involved, but the kids loved them. They wanted to make them for our weekly family night, and were so proud to give everyone their tasty treat. Lilly started calling them ROY pops since they were 1/2 the rainbow. Since it was a last minute project, they were a little make shift – plastic cups for the mold and plastic spoons for the stick. If you plan to do these, I would recommend just buying a few Popsicle molds.
- 1 pound strawberries
- 3 ripe peaches
- 1 cup plain non-fat yogurt (no added sugar or fake sugar – just the good old plain sour yogurt)
- 1 tbsp honey
- 1 can chunked pineapple (as you can see in the picture the pineapple layer was smaller than the others, so you might want to use 2 cans)
- Puree the strawberries in a food processor until smooth. Scoop into the molds so they are 1/3 full. Place the molds in the freezer for 1 hour.
- While you wait, puree the peaches (including the skin). Add in yogurt and honey and mix well. Place this in the freezer while you wait for the molds to harden up a bit. This gives the layer a head start 🙂
- After the first hour, remove the molds and your peach mixture from the freezer. Add peach mixture to fill the container another 1/3. Return to the freezer for 30 minutes.
- While you wait, puree the pineapple (including the juice) and place it in the freezer to start cooling.
- After 30 minutes, remove the molds and pineapple from the freezer. Add pineapple to top off the popsicles. Freeze for at least 4 hours.