Peach and Raspberry Cream Pops

Preparation

1. Step 1

   Cook raspberries and 1 Tbsp. sugar in a small saucepan over medium-low heat, stirring occasionally, until raspberries are broken down and thickened slightly, 10–15 minutes; let cool.

   Step 2

   Meanwhile, heat milk, milk powder, and remaining ⅓ cup sugar in a small saucepan over medium, stirring occasionally, until sugar dissolves, about 4 minutes; let cool.

   Step 3

   Using an electric mixer on medium-high speed, beat cream and salt in a large bowl until medium-stiff peaks form. Gently whisk in milk mixture until incorporated. Gently fold in peach, followed by cooled raspberries (mixture should look marbled).

   Step 4

   Pour raspberry mixture into ice-pop molds. Cover and insert sticks. Freeze until solid, at least 2 hours. Dip molds briefly in hot water to release pops.

   Step 5

   Do Ahead: Cream pops can be made 1 week ahead; keep frozen.