- 1 (5.3-ounce) container yogurt, peach Greek
- 3/4 cup milk, whole
- 1/3 cup granulated sugar
- 1/4 cup cream, heavy
- 1 1/2 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 2 peaches, finely diced (about 2 cups)
- 1 (9-inch/5-ounce) pie crust, baked and crumbled
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
In medium saucepot, combine yogurt, milk, sugar, cream, cornstarch and vanilla. Heat over medium-high heat until mixture comes to a simmer, whisking frequently. Once mixture reaches a simmer, cook 2 minutes until mixture thickens, whisking constantly. Remove from heat and transfer to large liquid measuring cup; let cool slightly.
Divide peaches and crumbled pie crust between 10 (2.5 ounce) popsicle molds, alternating peach and pie crust layers (2 layers of each; you may not need all the pie crust). Pour milk mixture into molds, filing each mold about 3/4 of the way. Use a chopstick or skewer to gently stir the filling in each mold and release any air bubbles. Top each mold off with additional milk mixture. Gently tap molds on counter several times, then insert wooden sticks, cover and freeze overnight.
Remove pops from molds. Pops can be served immediately or individually wrapped and frozen up to one month.