Frozen Banana Pops
Photography Courtesy United Dairy Industry of Michigan
Featured in July 2020
4 large bananas
8 wooden ice pop sticks
2 cups nonfat vanilla Greek yogurt
½ cup creamy natural peanut butter
- Cut each banana in half and carefully insert a wooden ice pop stick in bottom of each, about one-third into banana. Place bananas on a large baking sheet lined with parchment paper. Freeze bananas until partially frozen, about 30 minutes.
- Carefully dip each banana in a tall pint glass of yogurt to coat, leaving ½ inch at bottom of banana uncoated. Return yogurt-coated bananas to parchment paper-lined baking sheet and freeze until firm, about 1 hour.
- Microwave peanut butter until smooth and creamy, about 30 to 45 seconds. Drizzle peanut butter evenly over bananas, then place on the baking sheet to freeze until peanut butter is firm, about 30 minutes.
- Serve immediately or wrap each banana in plastic wrap and store in freezer up to 3 months.
Recipe courtesy United Dairy Industry of Michigan