Creamy Peach and Honey Ice Pops
1 pound ripe Dickey Farms peaches, peeled and sliced into 1/2-inch wide wedges
6 tablespoons honey
Pinch of sea salt
2 cups full-fat plain yogurt
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
Transfer sliced peaches to the baking sheet, and gently toss with 2 tablespoons honey and a pinch of salt. Arrange the peaches in a single layer. Roast for 30-40 minutes, stirring halfway, until the peaches are soft and juicy.
Blend together the yogurt, remaining honey, lemon juice, and vanilla. Place in the refrigerator to keep cool.
Let the peaches cool. Scrape the peaches and all their juices into the bowl of yogurt. Gently fold the mixture together.
Transfer the yogurt mixture to the ice pop mold, making sure to push the peaches down into them. Insert the ice pop sticks and freeze for at least 4 hours.
When you’re ready to eat the ice pops, run warm water around the outside of the molds for about 10 seconds and gently remove the treats. Enjoy immediately.