Peach Basil Popsicle
Courtesy of: The Almond Board of California
Yield: 4 Servings
- 1 medium peach, ripe
- ½ cup vanilla almond milk
- ¼ cup plain 2% Greek yogurt
- ¼ cup honey
- 1½ teaspoons chopped fresh basil
- In a blender, combine the peach, almond milk, yogurt, honey, and basil. Blend until smooth.
- Pour into pop molds or resealable plastic pop bags. Freeze for 4 to 6 hours or overnight before unmolding.
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