Peach-Vanilla Cream Pops

From BA 6/11

Makes 8-10



1/2 cup plus 2 tablespoons sugar
1 vanilla bean, halved lengthwise
4 cups sliced peeled ripe peaches (about 4 medium), or 16 ounces frozen sliced peaches, thawed
1/2 cup chilled heavy whipping cream
1/4 cup Greek-style yogurt
2 tablespoons amaretto (optional)

Preparation


Place sugar and 1/2 cup water in a small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil over high heat, stirring until sugar dissolves. Transfer syrup to a small bowl; chill. Discard vanilla bean.

Purée syrup and peaches in a food processor until smooth. Set a fine-mesh strainer over a medium pitcher; strain, pressing on solids to extract about 2 1/4 cups purée. Whisk in remaining ingredients. Divide among molds. Cover; insert ice-pop sticks. Freeze until firm. Dip bottoms of molds into hot water for 20-30 seconds to loosen pops. Remove pops from molds and serve.
Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Frozen Desserts Slideshow.

nutritional information
Makes 10, 1 serving contains (Analysis includes amaretto):
Calories (kcal) 121.2
%Calories From Fat 33.9
Fat (g) 4.6
Saturated Fat (g) 2.8
Cholesterol (mg) 16.4
Carbohydrates (g) 18.8
Dietary Fiber (g) 0.7
Total Sugars (g) 17.7
Net Carbs (g) 18.1
Protein (g) 1.2
Sodium (mg) 7.0

Read More http://www.bonappetit.com/recipes/2011/06/peach-vanilla-cream-pops#ixzz1NfidEMfq