Pumpkin Peanut Butter Frozen Treats
  • 1cup yogurtplain
  • 1can pumpkin puree15 oz
  • 2tablespoons the honest kitchen’s Instant Goat’s Milk
  • 2tablespoons peanut butterno sugar added
  1. Add yogurt, pumpkin puree, Goat’s Milk, and peanut butter into a blender. Blend until the mixture is smooth.
  2. Pour mixture right from blender into ice cube trays or silicone molds. Use a spatula to ensure the mixture is spread evenly into the tray or mold.
  3. Once each mold is full, wrap in plastic wrap or place in Ziploc bag to avoid mess.
  4. Place in freezer and let freeze completely, overnight.
  5. When you’re ready to serve, take molds out of freezer and let stand for a minute. They’ll pop out with a simple twist of the tray.
Recipe Notes

I like to place a flat, moveable surface under my molds when I’m pouring any mixture into them. The silicone molds are flexible and the mixture tends to go all over the place once I pick it up to move it (not to mention all over the freezer!). By placing the mold on a piece of stiff cardboard (cut to size) or a small baking sheet, I just pick it up with the full mold and place it in the freezer—no mess!

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