Like your favorite school sandwich, this combines creamy almond butter with fresh fruit for a nutty-sweet frozen treat.
½ cup fresh raspberries or sliced strawberries
2 teaspoons sugar
5 tablespoons unsalted almond butter
½ cup plain 2% Greek yogurt
½ cup unsweetened almond milk
2 tablespoons honey
Toss the berries and sugar together in a cup. Set aside to macerate.
In a blender, combine the almond butter, yogurt, almond milk, and honey. Blend until smooth.
Spoon the berries and juices into pop molds, dividing them equally. Pour the almond butter mixture on top. Add sticks and freeze for 6 to 8 hours or overnight before unmolding.
Optional: increase raspberries by another ½ cup and blend all ingredients together before pouring into molds.
Calories: 194; Fiber: 3 g; Fat: 12 g; Cholesterol: 2 mg; Sat Fat: 1 g; Sodium: 43 mg; Mono Fat: 7 g; Calcium: 186 mg; Poly Fat: 3 g; Magnesium: 67 mg; Protein: 6 g; Potassium: 254 mg; Carb: 19 g; Vitamin E: 6 mg*; Sugars: 14 g; Iron: 1 mg;
* total alpha-tocopherol equivalents