Peanut Butter & Jelly Ice Pops Recipe For Grape Popsicle Day
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We’d like to add some excitement to National Grape Popsicle Day, May 27th. How about this recipe for Peanut Butter & Jelly Ice Pops? (Note: Popsicle® is a trademarked term of Unilelever. Everything else is an ice pop. Creamsicle®, Fudgsicle® and any other -sicle® suffix are covered by the Trademark.) In this three-layer pop, the peanut butter and jelly layers are joined by a layer of peanut butter chocolate—although if you want, you can do two layers of regular PB and one of jelly instead. And while the original recipe creates the yogurt-jelly layer with raspberries, you can use grapes (or any other mashable fruit, from other berries to bananas). > The different types of frozen desserts: a photo glossary. > The year’s ice cream holidays. > The history of peanut butter. > The history of jelly. Thanks to Peanut Butter & Co. for this delicious recipe. Prep time is 15 minutes plus freeze time. You’ll need: 1. PLACE the raspberries in a small bowl and smash with a fork until they resemble jam. Set aside. 2. COMBINE 1/4 cup of Greek yogurt and the smooth peanut butter in a small bowl. Set aside. In another bowl… 3. COMBINE combine the remaining 1/4 cup of Greek yogurt, the chocolate peanut butter, and the cocoa powder. Set aside. 4. POUR the smashed raspberries into the ice pop mold, filling each cavity 1/3 of the way. Freeze for one hour. 5. REMOVE the mold from the freezer and pour in equal amounts of the smooth peanut butter/yogurt mixture on top of the raspberry layer, filling each cavity so that 1/3 of the space still remains. Freeze for one hour. 6. REPEAT with the chocolate peanut butter mixture. If your molds do not include tops with sticks, place a stick into each pop. 7. FREEZE overnight for best results, although they may be ready in 1-2 hours. |
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 [4] Have an ice pop party! |
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