Process 1 cup plain low-fat Greek yogurt, 1/4 cup creamy peanut butter, and 2 tablespoons honey in a food processor until combined. Divide 1/3 cup yogurt mixture evenly into six 3-ounce ice pop molds. Cut 2 cups strawberries into quarters, add to remaining yogurt mixture, and pulse until just combined. Transfer to molds, insert sticks, and freeze until firm, at least 6 hours.

Store It: In the freezer for up to 3 weeks.

Source: Hannaford fresh Magazine, January - February 2016