Place the halved peaches cut side up on a baking sheet. Drizzle 2 tablespoons of honey over the peaches. Roast the peaches for 20 minutes until tender.
Transfer the roasted peaches to a blender or food processor and blend until smooth. Pour the puréed peaches into a medium bowl.
In a separate bowl, mix together the yogurt, remaining 2 tablespoons of honey, and vanilla extract.
Gently swirl the yogurt into the peach mixture (for the marbled effect, be sure not to over mix - just swirl enough to distribute the yogurt).
Use a funnel to fill each popsicle mold with the peachy popsicle mix. (Note: Fill just under full because it will expand a bit when it freezes, which can make the lid difficult to remove).
Place the lid over the mold and insert your popsicle sticks as straight at possible.
Freeze for 4-6 hours, or until frozen solid. For best results, freeze over night.
To help remove your popsicles from the mold, fill a large bowl with warm water and briefly dunk the bottom part of the mold in the bowl or briefly run the mold under running warm water.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.