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A frozen take on the classic PB&J. This tasty treat is a healthier blend of peanut butter and coconut paired with juicy summer berries.
This recipe is part of the Battle of the Bloggers recipe contest.
12 oz (about 3 heaping cups) blackberries
1 ¼ cups light coconut milk, divided
½ cup honey, divided
20 drops liquid vanilla stevia, or other sweetener, to taste
½ cup Smart Balance® Rich Roast Creamy Peanut Butter
Special equipment: Ice pop mold or small paper cups, food-grade wooden sticks
Place the blackberries in a food processor or blender and process until smooth.
Set a mesh wire strainer over a bowl and pour the puree into the strainer. Use a rubber spatula to extract as much smooth puree as possible, leaving the seeds behind.
Measure out 1 cup of the seedless puree (save any remaining puree for another use, if desired) and whisk with ½ cup light coconut milk, ¼ cup honey and stevia.
Rinse out the food processer or blender and combine the peanut butter, remaining ¾ cup light coconut milk and ¼ cup honey. Blend until smooth.
Pour the blackberry and peanut butter mixtures into separate measuring cups with spouts. Pour the mixture into the ice pop molds or cups, alternating layers of peanut butter and blackberry mixture. (Tip: For prettier layers, freeze each layer for 20 to 30 minutes before pouring the next.)
After pouring in the final layer, gently push in the food-grade wooden sticks. Freeze the molds for 6 to 8 hours, until firm. To remove pops from molds, run under hot water or immerse in a bowl of hot water for about 30 seconds, then gently wiggle them out. Ice pops may be stored in the molds or wrapped in plastic and stored in an airtight container.
Makes 6 servings. 1 pop per serving
[Smart Balance addition] – Smart Balance estimates the following nutritional content for this user-created recipe:
Saturated Fat 4g
Trans Fatty Acid 0g
Poly Fat 1g
Mono Fat 8g
Dietary Fiber 4g
Total Sugars 28g