Peanutty Pops Recipe

Peanutty Pops Recipe photo by Taste of Home

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"When my two sons were young, these pops were a favorite treat, and they still enjoy them," writes Lynn Lehman of Superior, Wisconsin. "They're fast and easy to make and don't melt as quickly as some frozen treats. For a variety, you can add mint chocolate chips, mini marshmallows or chopped banana."

This recipe is:

Quick

Diabetic Friendly

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Peanutty Pops Recipe

Prep: 20 min. + freezing

Yield: 10 Servings

20 20

Ingredients

1 envelope unflavored gelatin
1 cup cold water
1/2 cup sugar
1 cup creamy peanut butter
1 cup chocolate milk
10 disposable plastic cups (3 ounces each)
10 Popsicle sticks

Directions

In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir in sugar. Cook and stir over medium heat until gelatin and sugar are dissolved. Transfer to a large bowl; beat in peanut butter and milk until smooth. Pour into cups.
Cover each cup with heavy-duty foil; insert sticks through foil. Place in a 9-in. square pan. Freeze until firm. Remove foil and cups before serving. Yield: 10 ice pops.

Nutritional Analysis: One ice pop (prepared with reduced-fat peanut butter and 2% chocolate milk) equals 187 calories, 9 g fat (2 g saturated fat), 1 mg cholesterol, 159 mg sodium, 21 g carbohydrate, 2 g fiber, 8 g protein. Diabetic Exchanges: 1 milk, 1/2 starch.

Originally published as Peanutty Pops in Taste of Home August/September 2004, p61