Creamy Peach Yogurt Pops



Serving size

1 six ounce pop
30 Minutes
3 hours

This recipe can easily be multiplied.

Creamy Peach Yogurt Pops


12 ounces Fresh peaches (frozen is OK)
2/3 cup Nonfat Greek Yogurt
1/3 cup (not packed) 1% Cottage cheese
1/4 cup Z-Sweet / Stevia


Place the peaches in a blender. If using frozen peaches, allow them thaw for about 15 minutes.

Add the yogurt, cottage cheese, and stevia and puree until just smooth.

Pour into freezer pop molds and place sticks into each pop. Freeze for at least 3 hours.

When ready to serve, run the plastic molds under hot water being sure to not get any water inside the mold with the frozen pop. It will take only about 5 - 10 seconds to loosen the pop depending on the type of mold you use.

Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

No specific GERD triggers.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Check for modified food starch in the yogurt.


This is a low sodium recipe.

Recipe Notes

This recipe can vary depending on the size of pop mold you have or can find. We use 4 and 6 ounce frozen pop molds but you can often find 8 ounce molds as well. The best part is that if all you can find is 4 ounce molds you can have two pops and they will still very low in calories.

"Well I dig you Georgia peaches. Makes me feel right at home."

J.J. Cale, Songwriter