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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  • 2 (4-pack) packages of Diced California Cling Peach Snack Cups

  • 1 cup vanilla yogurt

  • 8 wooden popsicle sticks


  1. Open and drain snack cups, reserving snack cup containers.

  2. Pour diced peaches and yogurt into a blender.

  3. Blend for 5 seconds, leaving a few peach chunks still visible.

  4. Pour mixture back into snack cups.

  5. Arrange snack cups in a shallow pan. Place in the freezer.

  6. Freeze 15-20 minutes until semi firm. Place wooden sticks into snack cups. Then freeze until solid.

  7. Remove snack cups from containers by warming cups with your hand or running lukewarm water over the outside of cup.

Makes 8 peach-sicles