Breakfast pops? Yes, please!
1. Place the peaches, honey, and ¼ cup water in a small saucepan. Bring to a simmer over medium-high heat. Cook, stirring occasionally, until tender and syrupy, about 5 minutes. Transfer to a medium bowl, stir in the vanilla, and let cool completely.
2. Stir the yogurt and chia seeds, if using, into the cooked peaches until combined. Divide among seven 3-ounce ice pop molds. Add sticks and freeze until firm, at least 4 hours.
3. To serve, loosen the pops from the molds by dipping the molds in a bowl of warm water
for 15 to 30 seconds.
Variation: Use 10 ounces fresh or frozen blueberries or raspberries, or a combo of the two in place of the peaches.
Tip: Use a 10-ounce bag of unsweetened frozen peaches if you can’t find fresh peaches. Thaw and drain before cooking with the honey and water. The pops will keep in an airtight container in the freezer for up to 1 month.
Excerpted from Half the Sugar, All the Love by Jennifer Tyler Lee and Anisha Patel, MD, MSPH. Photographs by Erin Scott. Workman Publishing ©2019
Recipes by: Jennifer Tyler Lee & Anisha Patel, MD, MSPH Photography by: Erin Scott