Ingredients

• 3 ripe peaches (about 1 pound), chopped
• 3/4 cup Greek-style yogurt (5 ounces)
• 1/2 cup superfine granulated sugar
• 1 teaspoon fresh lemon juice
• 1/3 cup water
• 2 tablespoons Amaretto
• Equipment: 8 (1/3-cup) ice pop molds and 8 wooden sticks

Instructions

1. Purée all ingredients with 1/8 teaspoon salt in a blender until smooth. Pour into molds. Freeze 30 minutes. Insert sticks, then freeze until firm, about 24 hours.