Recipe of the Week: Peaches and Cream Pops

Did you know there are more than 600 varieties of peaches, plums and nectarines in California alone? That's according to the Eat California Fruit website, which is crammed with facts both interesting and not-so-interesting about the three stone fruits.

It's also the source of the following quick, lovely and delish recipe, which is a great way of using up peaches that are on the turn (from soft to mushy, that is–not moldy).

The recipe serves four. Or, rather, it makes four popsicles, but seeing as they're fat free and contain only 40 calories each, there's no reason why you can't scarf the whole lot.

Just remember: You need to allow at least four hours to chill. Impossible!

½ cup peeled, chopped fresh California peaches
3 cup peeled, purNed fresh California peaches
5 cup nonfat vanilla yogurt


swirl together the peach purNe, chopped peaches and yogurt together in
a small bowl. Spoon into four popsicle molds and insert handle. Freeze
for at least four hours, then serve. For extra-sweet pops, add 1-2 tbsp
of honey to the yogurt before swirling.

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