Peanut Butter and Raspberry Pops

This sweet treat has plenty of protein and fiber


  • 1/2 cup smooth peanut butter 
  • 1 cup plain low-fat yogurt 
  • 1 cup reduced-fat milk 
  • 2 - 4 tablespoons honey, divided 
  • 2 teaspoons vanilla extract 
  • 1 1/2 cups raspberries 
  • 2 cups raspberry juice or raspberry juice blend 
  • 1/4 cup sesame seeds (optional) 
To make these yummy frozen delights:

1. Combine peanut butter, yogurt, milk, 2 tablespoons honey, and vanilla in a food processor or blender until smooth.
2. Pour peanut-butter mixture into eight 6- to 7-ounce paper cups or pop molds until they're one-third full. Cover and freeze for 1 hour. Cover and chill remaining peanut-butter mixture until needed.
3. Stir together raspberries and juice, divide among the cups or molds, and insert sticks. Cover and freeze for an hour. Then fill with remaining peanut-butter mixture and freeze for at least 8 hours, or until firm.
4. Let stand at room temperature for about 5 minutes before unmolding. If you want, spoon honey around the rims and sprinkle on sesame seeds.

Recipe adapted from Parents Magazine Online  Photo by Emily Brooke Sandor. 

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