Peanut Butter Yogurt Pops
Peanut Butter Yogurt Pops have less than 5 ingredients. Sweetened naturally with a little honey, peanut butter and probiotic rich yogurt.
Servings 6 people
Ingredients
- 1 cup Vanilla Greek Nonfat Yogurt
- 1/3 cup Smooth Peanut Butter
- 1/2 cup unsweetened vanilla almond milk
- 3 tbsp. Honey,optional
Instructions
- In a blender add the Greek yogurt, peanut butter, almond milk and honey (if using). Blend until well incorporated.
- You want this to be pourable so if it's a bit thick, just add a touch more almond milk. The mixture will vary depending on the peanut butter you use. I like to use a natural peanut butter that is no stir. That is you don't have that layer of oil on top. Extra oil will not be good for the pops.
- Pour the mixture into the popsicle molds and freeze for 2-3 hours. Make sure you leave 1/2 inch of headway in the molds. This allows the popsicles to expand when frozen. To remove them from the molds, run a little warm water over the mold for about 30 seconds.
Notes
To Add a Chocolate Drizzle and Peanuts- Melt 1/4 cup of dark chocolate chips in the microwave. You want to melt the chocolate chips at 30 second intervals stirring between each one. This is how you temper chocolate in the microwave and avoid burning it. Make sure the popsicles are on wax or parchment where they won't stick.
Using a spoon just get a good bit on there and drag the spoon back and forth over top the pops creating a drizzle. Add the crushed dry roasted peanuts on super quick before it dries. Place the sheet pan into the freezer to be sure the chocolate and peanuts have set.