Frozen PB&J pops

PB & Raspberry popsIngredients

• 1/2  cup  smooth peanut butter
• 1  cup  plain low-fat yogurt
• 1  cup  reduced-fat milk
• 2-4  tablespoons  honey, divided
• 2  teaspoon  vanilla extract
• 1-1/2  cups  raspberries
• 2  cups  raspberry juice or raspberry juice blend
• 1/4  cup  sesame seeds (optional)

Directions

1. Combine peanut butter, yogurt, milk, 2 tablespoons honey, and vanilla in a food processor or blender until smooth.

2. Pour peanut-butter mixture into eight 6- to 7-ounce paper cups or pop molds until they're one-third full. Cover and freeze for 1 hour. Cover and chill remaining peanut-butter mixture until needed.

3. Stir together raspberries and juice, divide among the cups or molds, and insert sticks. Cover and freeze for an hour. Then fill with remaining peanut-butter mixture and freeze for at least 8 hours, or until firm.

4. Let stand at room temperature for about 5 minutes before taking out of molds.