I made a very nice discovery this week in the kitchen. Adding a tablespoon of all-natural peanut butter to vanilla Greek yogurt makes a nice dip. Serious yumminess. I discovered this on a whim on my mission to make frozen banana pops.
Greek yogurt is lower in lactose than traditional yogurt and the amount in this recipe per pop should not pose a problem for those with lactose intolerance.
This was a fun, delicious and easy project! First, peel and cut bananas and stick a lollipop stick in the end.
Then, mix yogurt with peanut butter and roll the banana to coat. You might need a little help with a spoon to adhere the yogurt to the banana. The lollipop stick won’t be too secure, as the banana isn’t frozen yet.
Add some chopped nuts and mini chocolate chips to a parchment lined tray and roll bananas to coat.
Leave the banana pops on the tray or plate and pop in the freezer until frozen. I left them in overnight. Deeeee–lish!
Frozen Banana Pops
Recipe by Kate Scarlata, RD, LDN
2 bananas, peeled and cut in half
4 lollipop sticks
1/3 cup vanilla Greek yogurt (I use Chobani)
1 Tbsp. all natural peanut butter 1/3 cup chopped nuts (walnuts, pecan, peanuts or almonds)
1/3 cup mini chocolate chips
- Place lollipop sticks in banana about 2 inches in banana
- Mix yogurt with peanut butter and coat banana.
- Place nuts and chocolate chips on parchment lined tray or plate that will fit in your freezer and roll bananas in mixture.
- Freeze over night.