1 1-inch piece fresh ginger, peeled and finely grated
1/4 cup plain Greek yogurt
1 4-ice pop mold (4 oz per pop)
Heat a medium saucepan on medium. Add peaches, cane juice and 1 tbsp water and bring to a simmer. Cook until peaches soften, 5 to 7 minutes. Remove from heat and set aside to cool slightly, about 10 minutes.
In a blender, blend peach mixture, ginger and yogurt on medium to medium-high speed until smooth and fully combined.
Spoon mixture into molds, dividing evenly. Insert sticks into center of each ice pop, pushing down to bottom. Freeze until completely set, at least 3 hours.