Peach melba ice pops
1½ cups peeled peach chunks
(from about 2 ripe peaches or thawed if frozen)
1 cup raspberries, thawed if frozen 1 cup plus 2 tablespoons full-fat
1. In a blender, purée peaches until smooth; transfer to a bowl. Next, purée raspberries until smooth.
2. Layer raspberries, peaches, and yogurt in six 2.5-ounce ice pop molds; repeat until each mold is full. Insert sticks and freeze until set, at least 4 hours.