On Sunday mornings Tal, Talya, and I often go to the farmer’s market. Last week we picked up a jar of local honey and several baskets of gorgeous blackberries and strawberries. We ate half the berries before we even got home. They were so deliciously sweet. I decided to save some and put them into the freezer, to create a special treat.
I love making popsicles. So, my PB&J Popsicle seemed like the perfect way to put the frozen berries to good use. These popsicles are easy to make, packed with protein, and don’t use any refined sugar. But most of all, they’re delicious!
The first day, Talya ate a whole popsicle herself, and Tal had two. They definitely don’t last long in our house! We hope you’ll enjoy them as much as we do.
1 heaping cup of strawberries or blackberries
1 tablespoon water
2 tablespoon honey, divided use
2/3 cup reduced fat Greek yogurt, plain
¼ cup smooth natural peanut butter
¼ teaspoon coarse sea salt
Place the berries, water and one tablespoon of honey into a stainless steel pot and cook over medium heat. Stir occasionally to break up the berries. Cook until the mixture is thick and syrupy, about 10 minutes.
In the meantime, place the yogurt, peanut butter, salt, and remaining tablespoon of honey into a food processor, blend until thoroughly combined. Transfer the mixture to a piping bag or bowl. Once cooked, place the berry mixture into the same food processor (no need to clean the food processor first). Blend the berries into a puree. Divide the peanut butter mixture into the bottom of the six molds. Give the molds several firm taps on the counter to release any air pockets. This will give them a smooth appearance when they freeze. Divide the berry mixture evenly over the top. Place the Popsicle sticks into the center of each Popsicle and transfer the Popsicles to the freezer. Freeze for at least 6 hours, preferably overnight, before unmolding.
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