Peanut Butter Ice Pops

Name: Peanut Butter Ice Pops
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Global
Ingredients: 1 slice Sliced bananas (I used about three 1/2 inch per pop); 1 Tbsp Mini chocolate chips (I used two per pop); 59 milliliters honey (optional); 118 milliliters lowfat vanilla yogurt; 59 milliliters milk; 118 milliliters raspberry, strawberry, or blueberry preserves; 296 milliliters smooth peanut butter (I used Peanut Butter & Co. Smooth Operator)

Watching your figure? This gluten free recipe has 368 calories, 16g of protein, and 19g of fat per serving. This recipe serves 6. This recipe covers 13% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 1600 would say it hit the spot. From preparation to the plate, this recipe takes approximately 5 hours. Head to the store and pick up bananas, honey, chocolate chips, and a few other things to make it today.

Instructions

To prepare the Peanut Butter Ice Pop bases, combine the yogurt and milk in a blender and pulse until smooth. Use the lowest setting to continuously blend the mixture and gently add the peanut butter by the spoonful and then stream in the honey (if using).

Ingredients you will need

Peanut Butter

Yogurt

Honey

Milk

Ice

Pop

Equipment you will use

Blender

Transfer the ice pop base to a large mixing bowl and clean the pitcher and repeat process for the Berry Swirl-In Base.

Ingredients you will need

Berries

Pop

Ice

Equipment you will use

Mixing Bowl

To prepare the ice pop, fill each mold about 2/3 with the Peanut Butter Ice Pop Base. Gently add the Berry Swirl-In Base until the mold is almost, but not quite full. Remember that the ice pop handle’s stick will take up some of the volume, and the liquids will expand slightly during freezing. Use the tip of a spoon or butter knife to gently swirl the contents of each cavity, lightly scraping the inside walls of the mold to create a marbled or swirled effect.

Ingredients you will need

Peanut Butter

Butter