Peaches create sweet sensations

SPECIAL TO THE VINDICATOR
Sweet, comforting and distinctly summer. Peaches and cream are an iconic flavor combination that transcends mere "recipe" status. In fact, this duo appears in everything from homey baked desserts to refreshing chilled soups, and this summer they're taking on a different look.
In the warm months ahead, lighten up with a new take on peaches and cream. It's the same peachy sweetness but with a reduced calorie and low-fat creaminess friendly to a healthy lifestyle. Begin the day with a frosty smoothie, chill out with icy Peaches and Cream Pops or bring along a nutritious and appetizing muffin for a late-morning or afternoon snack.
Can't get enough of California peaches this summer? Then check out the 90-Day Challenge at www.eatcaliforniafruit.com. Test your knowledge about California tree fruit, get delicious recipes featuring peaches, plums and nectarines and take in health-focused tips from two-time gold medalist Summer Sanders.
For more recipes and information on California peaches, as well as plums and nectarines, go to www.eatcaliforniafruit.com.
Did you know? California grows more than 60 percent of the nation's peaches, including juicy yellow flesh and sweet white flesh varieties.
PEACHES AND CREAM POPS
1/2 cup peeled, chopped fresh California peaches
1/3 cup peeled, pureed fresh California peaches
2/3 cup vanilla yogurt
Lightly swirl all ingredients together in small bowl.* Spoon into 4 popsicle molds and insert handle. Freeze at least 4 hours.
Makes 4 pops
*For extra sweet pops, add 1 to 2 tablespoons of honey to yogurt before swirling.
OAT PEACHES AND CREAM MUFFINS
1 cup all-purpose flour
3/4 cup quick oats
2/3 cup plus 1 tablespoon firmly
packed brown sugar, divided
1/3 cup oat bran
21/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 cup low-fat cream cheese
1 cup peeled, chopped fresh
California peaches, divided
1 cup skim milk
3 tablespoons vegetable oil
2 teaspoons vanilla extract
1 egg
1/3 cup toasted, chopped walnuts
Preheat oven to 350 degrees and spray 12 muffin tins with non-stick cooking spray.
Combine dry ingredients in medium bowl, reserving 1 tablespoon brown sugar; mix well and set aside.
Stir together cream cheese and reserved brown sugar. When well blended, fold in 1/4 cup peaches. Add milk, oil, vanilla and egg to dry ingredients, mixing just until dry ingredients are moistened. Lightly stir in remaining peaches and walnuts.
Spoon 3/4 of mixture into prepared muffin tins. Place 1 teaspoonful cream cheese mixture in center of each, then spoon remaining batter over top. Bake 20 to 25 minutes or until toothpick inserted into center comes out clean.
Makes 12 muffins
All materials courtesy of: California Tree Fruit Agreement