Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners.
Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon.

Bellini Pops

by Genevieve Ko

The combination of ripe summer peaches and Prosecco makes for a sweet frozen treat that tastes a lot like the popular cocktail.

Browse dozens more drink recipes, from classic cocktails to fun summer treats like the pops here.

Yields 10 pops.

Get a quick and delicious recipe every day with our FREE Make it Tonight newsletter Make it Tonight Recipe

peaches granulated sugar lemons

16 to 18 oz. ripe peaches (about 4 medium), peeled, pitted, and chopped
3/4 cup granulated sugar
2-1/4 tsp. fresh lemon juice
1-1/2 cups Prosecco

Stir the peaches, sugar, and lemon juice in a medium saucepan. Bring to a boil over high heat, reduce the heat to medium, and simmer, stirring frequently, until the mixture is thick and syrupy, 10 to 15 minutes. Most of the peaches will have broken down, with some softened chunks remaining.

Transfer the mixture to a blender and blend until smooth. Add the Prosecco and blend briefly to incorporate it. Let the mixture cool to room temperature and then refrigerate until cold.

Divide the mixture among ten 3-ounce pop molds or wax-lined paper cups and freeze until just barely set, about 1-1/2 hours. Insert craft sticks and freeze until firm, at least 6 hours more. When ready to serve, unmold or peel off the paper cups.

Make Ahead Tips

The pops can be frozen for up to 3 days.

nutrition information (per serving):
Calories (kcal): 100; Fat (g): 0; Fat Calories (kcal): 0; Saturated Fat (g): 0; Protein (g): 0; Monounsaturated Fat (g): 0; Carbohydrates (g): 20; Polyunsaturated Fat (g): 0; Sodium (mg): 0; Cholesterol (mg): 0; Fiber (g): 1;

photo: Scott Phillips

From Fine Cooking 100 , pp. 52

July 9, 2009