I hope everyone had a wonderful LOVE day!
Yesterday, I came home to a large box filled with Chobani yogurt treats. THANKS CHOBANI! I love that! I am a fan of Greek yogurt….I just love the creaminess and extra protein in it.
First of all, I made a very nice discovery this week in the kitchen.
Adding a Tablespoon of all natural peanut butter to vanilla Greek yogurt makes a nice dip. Serious yumminess. I discovered this on a whim on my mission to make frozen banana pops. Greek yogurt is lower in lactose than traditional yogurt and the amount in this recipe per ‘pop’ should not pose a problem for those with lactose intolerance.
This was a fun, delicious and easy project!
Peel and cut bananas and stick a lollipop stick in the end.
Mix yogurt with peanut butter and roll the banana to coat. You might need a little help with a spoon to adhere the yogurt to the banana. The lollipop stick won’t be too secure as the banana isn’t frozen yet.
Add some chopped nuts and mini chocolate chips to a parchment lined tray and roll bananas to coat. 
Leave the banana pops on the tray or plate and pop in the freezer–until frozen. I left them in overnight.
Deeeee–lish! FODMAPers: I haven’t received the official word on FODMAP content of chocolate so add the chocolate chips to your own personal tolerance.
Ingredients
- 2 bananas, peeled and cut in half
- 4 lollipop sticks
- 1/3 cup Vanilla Greek yogurt (I use Chobani)
- 1 Tablespoon all natural peanut butter
- 1/3 cup chopped nuts (walnuts, pecan, peanuts or almonds)
- 1/3 cup mini chocolate chips
Instructions
- Place lollipop sticks in banana about 2 inches in banana
- Mix yogurt with peanut butter and coat banana.
- Place nuts and chocolate chips on parchment lined tray or plate that will fit in your freezer and roll bananas in mixture.
- Freeze over night.
- Eat!