Ingredients
Equipment
Method
Prep
- Wash and hull the strawberries; peel, core and chop the apple (remove all seeds and core pieces); peel half a banana and mash until smooth.
- Measure out the plain unsweetened Greek yogurt and set popsicle molds or six small paper cups on a tray for stability.
Blend the fruit base
- Place hulled strawberries, chopped apple, mashed banana and 1 cup of yogurt in a blender. Blend until smooth, pausing to scrape down sides as needed.
- If the mixture is too thick to pour, add up to 1 tablespoon cold water and blend briefly to reach a pourable but creamy consistency.
Assemble & swirl
- Spoon about 1 to 2 tablespoons of plain yogurt into the bottom of each mold (this creates a base layer).
- Pour or spoon the blended fruit-yogurt mixture into each mold, filling to about three-quarters full.
- Warm the natural peanut butter for 5–8 seconds in a microwave-safe dish until slightly runny, then drop a small teaspoon in each mold and use a skewer to gently swirl it into the pop (do not over-mix).
- Top each mold with a few small diced strawberry pieces for texture if desired.
Freeze & serve
- Insert sticks (if using molds) and place the tray in the freezer. Freeze until solid, about 4 hours or overnight for best results.
- To remove pops, run the outside of the silicone mold briefly under cool (not hot) water or peel away paper cups. Serve one small pop as an occasional treat and refrigerate or discard any uneaten portion after 24 hours.
