chef’s note
Your classic childhood sammies have been transformed into protein-rich frozen treats that are refreshingly cold, creamy and utterly delicious. Rich peanut butter flavors mix with pockets of sweet strawberries in every bite. Then surprise your pops with optional (but highly recommended!) toppings.
Technique Tips: If you prefer smaller batches, half of this recipe will make 4 pops. However, it’s convenient to keep a stash in the freezer for future healthy treats. Can be stored in the freezer for up to 1 month.
The dough is very thick and can be a bit of a hassle when filling popsicle molds. Use a wide spoon and wooden stick or butter knife to fill each compartment and tap the mold several times (or insert a wooden stick or knife). way to the top of each compartment.
You may need to run the mold under warm water to loosen the pop for easy removal. Please be careful not to soak it in water for a long time as it will melt. It’s a little dance. You should test by trying to remove them frequently so that you don’t miss any marks.
Swap options: I like to use 2% Greek yogurt for its creamier consistency. For simplicity, I use flavored Greek yogurt (the vanilla and berry flavors taste great when mixed with peanut butter. If possible, look for a brand with no added sugar. However, you can also start with plain greek yogurt, which is tasteless and odorless, and sweeten it by mixing it with 2 tablespoons of honey or maple syrup. Then add the peanut butter and strawberries according to the directions.
Toppings are optional and look and taste exceptional. For chocolate drizzle, melt ½ cup semi-sweet chocolate chips with 1 tablespoon peanut butter. Otherwise, plain melted chocolate may be too thick and result in a light drizzle. Dazzling toppings are an easy and great touch for serving guests at a party!
Preparation
Place strawberries in a bowl and mash roughly with a muddler or fork. Stir yogurt and peanut butter until smooth and well combined. Spoon into popsicle molds (batter will be thicker; see note above about filling molds) and freeze for at least 4 hours or up to overnight. Easy to save. Pops will last up to 1 month in the freezer.
To add the coating: Once hardened, carefully remove the pops from the molds and lay them flat on a baking sheet. Sprinkle melted chocolate over exposed side and sprinkle crushed peanuts and/or freeze-fried strawberries over chocolate swirl. Return to freezer for at least 30 minutes, until chocolate hardens.
