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Peanut butter and jam pops
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Prep Time:
360 minutes
Cook Time:
20 minutes
Total Time:
380 minutes
Chill out with these refreshing popsicles - a must-have for summer!
Ingredients:
  • 210g (1 3/4 cups) frozen raspberries
  • 80ml (1/3 cup) maple syrup
  • 350g (1 1/3 cups) low-fat Greek yoghurt
  • 100g (1/3 cup) natural smooth peanut butter (no added sugar or salt)
  • 1 1/2 large ripe bananas, chopped
Instructions:
  • To make the jam, combine the raspberries and 1 1/2 tablespoons of syrup in a small saucepan over medium-low heat. Cook for 4-5 minutes until thawed. Then simmer for 10-12 minutes until thickened and liquid has evaporated. Transfer to a heatproof bowl and cool completely.
  • Blend together the yoghurt, peanut butter, banana, and remaining maple syrup in a food processor until smooth. Spoon a tablespoon of the mixture into each of the ten 80ml ice-block moulds. Layer with a teaspoon of raspberry mixture, then another tablespoon of the yoghurt mixture. Swirl gently with a skewer. Repeat layers twice, ending with the yoghurt mixture. Insert ice-block sticks and freeze for 8 hours or overnight until set.

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