- Prep time 10 minutes
- Total time 5 hours & 10 minutes
- Portion size 10 servings
In blender, purée ripe bananas, fat-free plain Greek yogurt and creamy peanut butter until smooth. Pour mixture into ice pop moulds, leaving 1/4-inch space at top; insert ice pop stick into centre of each mould. Freeze until firm, about 5 hours. When ready to serve, run moulds briefly under lukewarm water to release ice pops. Dip the tip of each ice pop melted semi-sweet chocolate, then into chopped honey-roasted peanuts.
Ice Pop How-To
• Add sugar: Adding some sugar to the ice pops mixture yields a creamier, tastier final result. Fruits that are naturally mushy (bananas, mangos, avocados and peaches) are perfect for achieving a velvety texture.
• It’s important to leave 1⁄4-inch space at the top of the ice pop mould. When the mixture freezes, it grows in volume—and you don’t want your ice pops to overflow or ruin their shape.
• Place ice pops at the back of the freezer, where it’s colder, to avoid ice crystals forming.
Nutritional facts PER ICE POP: about
- Calories 180
- Total fat 10 g
- Saturated fat 3 g
- Cholesterol 0 mg
- Sodium 55 mg
- Total carbohydrate 18 g
- Fibre 2 g
- Protein 6 g