Blueberry and Pear Yogurt Pops

I just had to share these on my recipe blog too. Summer is near and these would be a great afternoon treat! Blueberry and Pear Yogurt Pops! They were bursting with flavor and the kiddos loved them. As a bonus to this recipe, if you head on over to my post on my review & giveaway blog you'll find a great giveaway going on and you can make some yourself if you want!

Blueberry and Pear Yogurt Pops
adapted from Recipe.Com 

1 15.25 oz. can Del Monte pear halves in heavy syrup (you'll use 3 pear halves), reserve 2 TBL of syrup
1 cup frozen blueberries
2 cups vanilla honey greek yogurt

Drain the pears, reserving 2 tablespoons of syrup. Place three pear halves, blueberries, reserved syrup and yogurt in a blender or food processor. Cover and mix until it's smooth. Divide the mixture evenly among ice-pop molds. Freeze until firm, 4 to 6 hours or overnight. When ready to serve, run popsicle molds under cool/warm water to loosen the mold. Enjoy!

(this gave me about 3 3/4 Cups of mixture and made me seven pops from my molds)

I used my regular popsicle molds (from amazon) and then used cups & sticks.

We loved these blueberry & pear pops!

Please share this post if you liked it. =)

enjoy,

Chocolate & Peanut Butter Ribbon Dessert

Mr. and I celebrated our 15th Wedding Anniversary the other day and this was the dessert I made. He loves peanut butter and chocolate and since this is a frozen dessert, it's great to have for summer. Be ready to serve this once you slice it, it'll thaw pretty quickly. It's a little bit rich, but soooo delish.

Chocolate & Peanut Butter Ribbon Dessert

adapted from Kraft

12 Nutter Butter Cookies, divided

2 Tbsp. butter, melted

1 pkg. (8 oz.) Neufchatel Cream Cheese, softened

1/2 cup Creamy Peanut Butter

1/2 cup sugar
2 tsp. vanilla
1 tub (12 oz.) Cool Whip Whipped Topping, thawed, divided
2 oz Semi-Sweet Chocolate, melted

Crush 8 cookies; mix with butter. Press onto bottom of foil-lined 9x5-inch loaf pan.

Mix next 4 ingredients with mixer until well blended. Whisk in 3 cups cool whip; spoon 1/2 cup into small bowl. Blend in melted chocolate. Spoon half the remaining cream cheese mixture over crust; top with layers of chocolate mixture and remaining cream cheese mixture.

Freeze 4 hours or until firm. Invert onto plate. Remove foil, then re-invert dessert onto serving platter so crumb layer is on bottom. Coarsely break remaining cookies. Top dessert with remaining cool whip and broken cookies. I then melted a little more chocoalt to drizzle over top.

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enjoy,