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Through the U.S. Department of Agriculture’s Foreign Agriculture Service (FAS), CCPB receives Market Access Program (MAP) funding to promote California cling peaches in international markets. Export market development efforts are concentrated on Canada and Mexico.

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Ingredients

  • 2 packages of 4-pack Diced California Cling Peach Snack Cups
  • 1 cup Vanilla Yogurt
  • 8 each wooden popsicle sticks

Preparation

  1. Open and drain snack cups reserving snack cup containers.
  2. Pour diced peaches and yogurt into a blender.
  3. Whirl in blender just 5 seconds to leave a few chunks still visible.
  4. Pour mixture back into snack cups.
  5. Arrange snack cups in a shallow pan. Place in freezer.
  6. Allow to freeze 15-20 minutes until semi firm. Place in wooden sticks. Then freeze until solid.
  7. To enjoy, remove snack cup container by warming with your hand or run outside of cup under warm water.
Makes eight delicious easy popsicles.