Almond Butter and Jelly Popsicle
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.