Peanut Butter Ice Pops

Ingredients

• For the peanut butter ice pop base:
• 2 cups lowfat vanilla yogurt
• 1 cup milk
• 1 1/4 cup smooth peanut butter
• 1/4 cup honey, optional
• For the berry swirl-in base:
• 1/2 cup lowfat vanilla yogurt
• 1/2 cup raspberry, strawberry, or blueberry preserves
• 1/4 cup milk
• Freeze-Ins:
• Mini chocolate chips
• Sliced bananas

Directions

1. Make the Peanut Butter Ice Pop Base by adding the yogurt and milk to a blender, then pulsing until the mixture is smooth. Turn the blender to its lowest speed and, while it runs, add the peanut butter a spoonful at a time, followed by the honey if you’re using it. Pour the base into a large mixing bowl, wash the blender pitcher, and make the Berry Swirl-In Base the same way.
2. To assemble the pops, pour the Peanut Butter Ice Pop Base into each mold until it is about 2/3 full. Add the Berry Swirl-In Base carefully, stopping just before the mold is completely filled. The handle and stick need a little room, and the mixture will expand a bit as it freezes. With the tip of a spoon or a butter knife, gently drag through each mold, skimming along the inner sides to make a swirled, marbled look.
3. Freeze the pops for at least 4 hours, or until solid.
4. To release them, hold the outside of the mold under warm water, then ease the handle out gently.
5. Eat right away.