Ingredients
1 large ripe peach, coarsely chopped (about 1 1/4 cups)
1/2 cup unsweetened almond milk (refrigerated, not shelf stable)
Juice of 1/2 lemon
2 tablespoons honey
2 tablespoons old-fashioned rolled oats
1 tablespoon peach preserves
Kosher salt
Directions
Special equipment: four 3- to 4-ounce ice pop molds
Combine the peach, almond milk, lemon juice, honey, oats, preserves and a pinch of salt in a blender and puree until smooth.
Divide the mixture evenly among four 3- to 4-ounce ice pop molds. Freeze until solid, at least 8 hours and preferably overnight. Let sit at room temperature for a few minutes before unmolding.
The pops will keep in the freezer for up to 2 weeks.
1 large ripe peach, coarsely chopped (about 1 1/4 cups)
1/2 cup unsweetened almond milk (refrigerated, not shelf stable)
Juice of 1/2 lemon
2 tablespoons honey
2 tablespoons old-fashioned rolled oats
1 tablespoon peach preserves
Kosher salt
Directions
Special equipment: four 3- to 4-ounce ice pop molds
Combine the peach, almond milk, lemon juice, honey, oats, preserves and a pinch of salt in a blender and puree until smooth.
Divide the mixture evenly among four 3- to 4-ounce ice pop molds. Freeze until solid, at least 8 hours and preferably overnight. Let sit at room temperature for a few minutes before unmolding.
The pops will keep in the freezer for up to 2 weeks.
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