Homemade PBJ frozen yogurt pops

Warning peanut-butter-jelly fans: this may keep you by your freezer for the rest of the summer.

While looking up a jiaozi recipe the other day, I caught sight of a link for “peanut butter frozen yogurt” and was instantly intrigued. It’s been hot. Sean loves peanut butter. I’ve been dying to expand my repertoire of desserts not requiring an oven. When I found how out easy it was to make (frozen yogurt really is just yogurt that’s frozen! Well, plus a few things around the kitchen), I headed immediately for the fridge.

Inspired by the recipe that recipe was inspired by, I added a fruity twist by throwing a spoonful of raspberry jam in with the peanut butter, milk, yogurt, and honey. The raspberry seeds and peanut chunks gave this sweet (and slightly salty) treat extra texture and a sort of natural, healthier feel.

While these creamy ice pops do contain whole milk, full-fat yogurt, and Skippy peanut butter (yes, not the most natural PB around), I’ve already convinced myself that this is still better for me than store-bought ice-cream with its chemicals and artificial flavourings (sorry, Magnum, I still love you). Once you try these, you will too :-)

And if you’re trying to do with fewer carbs this summer, this perfect combo of ingredients is basically a breadless breakfast on a stick that you can even take for the road. No, I’m not even kidding.


Berry peanut butter frozen yogurt pops
Adapted from this recipe. For enhanced texture, use crunchy peanut butter and jam with seeds/fruit pieces instead of jelly.

1/3 cup peanut butter
1 tbsp strawberry or raspberry (or other berry) jam
1/2 cup milk
1 cup (160g) plain, sweetened yogurt
2 tbsp honey (or more if using unsweetened yogurt)

1. Put all ingredients in a blender and process until smooth. Do a taste test: it should taste very sweet (the sweetness will lessen once it’s frozen).
2. Pour mixture into popsicle molds or into shot glasses and place in freezer. If using shot glasses, stick a wooden stirrer or half a wooden disposable chopstick in the centre of each after about an hour. Freeze for another two hours or until completely solid.
3. Remove the frozen treat from its mold by running under or dipping in warm water. Enjoy!

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3 Comments

Filed under eating in

3 responses to “Homemade PBJ frozen yogurt pops

  1. Hi there, thanks for linking to Gourmand Recipes and tried out the Peanut Butter Fro Yo. I hope you enjoyed it. Would you mind changing your link to: http://gourmandrecipes.com/peanut-butter-ice-pops/. Thanks so much.

  2. Iris

    Made these yesterday…didn’t try them yet! I used natural peanut butter (as opposed to Skippy) and Greek yogurt. We’ll see how it turned out.

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