Creamy Fruit Popsicles by Shana Priwer and Cynthia Phillips
Not sure you want your child having all the additives commonly found in creamy popsicles? Make your own! While you can substitute soy milk for cream in this recipe, it doesn't freeze as well, so the end result will be a little icier than a dairy popsicle.
4 Servings
1 cup water
½ cup heavy whipping cream
1 peach, diced
Place the peach in a food processor or blender. Purée completely.
Add in the water and cream. Continue puréeing until the mixture is smooth.
Pour into a rack of 4 ice-pop molds. Freeze for at least 5 hours before serving.
Substituting with Canned
While canned peaches don't cut it for every recipe, they actually work just fine when making creamy popsicles. If you use the kind that are canned in syrup, the popsicles will come out a bit sweeter. You can even use the canning syrup instead of some of the water in this recipe.
