Peach Raspberry Yogurt Popsicles - Vegan

I am so excited that we are just days from summer! My favorite holiday of the year is July 4th so this time of the year puts the biggest smile on my face. I love the energy and activities available during summer months.

But my favorite thing about summer is the abundant variety of fresh fruits and vegetables available at our finger tips. Visit your local farmers market to find unique ingredients and to support local farmers in your area. In my opinion, nothing is more juicy and fresh than the produce found at the farmers market because it's straight out of the dirt and grown with love. Oh it's so delicious!

There will be a lot of tasty summer recipes coming to the blog over the next few months so I'm really excited about it!

Some other recent summer recipes I have posted include Pico De Gallo + Chia and Quinoa Chips, Cherry Muffins, and Chocolate Mint Mojitos. I made video tutorials for these so visit my YouTube channel or the bottom of each post to see a detailed music video.

I recently bought some new Silicone Popsicle Molds to start making my own popsicles this summer. I was overwhelmed by the mold options but I went for this one and I love it. It's dishwasher safe and comes with a bunch of popsicle sticks so you don't have to purchase them separately. You can buy the molds that I used for this recipe here.

Making popsicles is so easy and it's super fun because you don't have to be perfect. You can get creative with it based on what you have in your kitchen. It's also a great activity for kids!

For this recipe I used fresh peaches, raspberries, and some sweetened vanilla yogurt. I love the mix of flavors.

Popsicles are a summer staple so I hope you enjoy this icy treat!

Peach Raspberry Yogurt Popsicles

This recipe makes about 4 popsicles

1 cup peaches, sliced

1 cup raspberries

1 cup plant based yogurt (I love the So Delicious yogurt - for this recipe I used sweetened vanilla)

popsicle molds + sticks

high speed blender

1. In the blender, blend up peaches until smooth. Set aside in a bowl and wash out blender with water and let dry.

2. Repeat the same process for the raspberries. Set aside in another separate bowl.

3. In clean popsicle molds, spoon about 2 tablespoons of yogurt in for the first layer (it should be about 1/3 full). I like to jiggle the molds a bit so it flattens out at the bottom.

4. Next, spoon in a layer of the raspberry puree until it's about 2/3 full. Jiggle it again so it flattens out.

5. And finally add in the peaches all the way to the top of the molds. Wipe away any excess with a paper towel.

6. Insert popsicle sticks about halfway in each mold and pop in the freezer.

7. Freeze for 4-5 hours or overnight.

8. When you are ready to eat them, just run the molds under warm water for a few minutes so they loosen up and are easy to pull out.

9. Enjoy right away!

Have a great Summer! :)


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Hi. I'm Ginny!

I'm a published photographer and blogger from Charlotte, North Carolina.  I share healthy & nutritious vegan recipes, lifestyle inspiration, & beautiful nature and travel photography!


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Ginny Williams

est. 2017