Peanut Butter Pops With Chocolate Drizzle
Note: When it’s hot out, you’ll want to reach for these easy, creamy pops. From Robin Asbell.
• 1 c. yogurt, your choice of fat, or non-dairy
• 1/2 c. creamy peanut butter
• 1/4 c. sugar
• 2 medium ripe bananas, peeled
• 1 tsp. vanilla extract
• 8 paper cups (to hold 1/4 cup purée) or molds for frozen pops
• 8 Popsicle-style wooden sticks
• 3 oz. dark chocolate, melted and cooled
Make room in the freezer for these pops to have a level space to freeze.
Place the yogurt, peanut butter, sugar, bananas and vanilla in the blender and blend until very creamy.
Place paper cups or the molds on a sheet tray. Pour 1/4 cup of the mixture into each paper cup (depending on size), and place the tray in the freezer for about an hour before inserting the sticks, so they will not fall over. Freeze until solid.
Remove the paper cups or unmold the frozen pops from their molds. Place on parchment and drizzle with melted chocolate, and refreeze. When solid, transfer to an airtight container and keep in the freezer for up to a week.
Nutrition information per frozen pop (with low-fat yogurt):
Carbohydrates 24 g
Protein 6 g
Fat 13 g
Saturated fat 4 g
Cholesterol 2 mg
Sodium 90 mg
Total sugars 18 g
Dietary fiber 2 g
Exchanges per serving: ½ fruit, 1 carb, 1 medium-fat protein, 1½ fat.