Peel the peaches, remove the pits, and purée them in a blender or food processor until smooth (you can leave some chunks for texture). Transfer to a large bowl.
In the same blender, purée the raspberries. Transfer them to the bowl with the peaches.
Chop the pecans very finely. Add to the bowl with the pureed fruit.
Stir in the Greek yogurt. For more of a swirled look, try to stir only minimally, leaving some separation between the yogurt and fruit. Spoon the mixture evenly into 8 popsicle molds. Tap the filled popsicles against the counter a few times to remove any pockets or bubbles in them. Freeze for at least 6 hours, or until fully hardened. Tip: run the popsicle molds under warm/hot water to help loosen them!
Hi! My name is Kristen Millican and I am so glad you have stopped by! Our family has been harvesting and selling pecans since 1888. I love sharing my favorite pecan recipes, stories about life on our pecan farm, and so much more!