CHEF JEFF — ONE BYTE AT A TIME: Peanut Pops

Most kids love frozen treats, and this recipe lends itself to a lot of variation.

Peanut Pops

1 envelope (7 grams) Knox unflavored gelatin

½ cup sugar

1 cup boiling water

1 cup peanut butter (chunky or smooth)

1 cup chocolate milk

In a medium bowl, mix unflavored gelatin with the sugar. Add boiling water and stir until gelatin is completely dissolved. With a wire whip or rotating beater, blend in the peanut butter. Stir in chocolate milk. Pour mixture into 3-ounce paper cups and place in freezer until partially frozen (about 2 hours) then insert wooden ice-cream sticks and freeze until firm.

Options: Stir in chocolate chips, chopped banana or mini marshmallows before inserting sticks.

Yield: 12 pops.

Approximate nutritional analysis per pop: 173 calories, 11 grams fat (2 grams saturated), 1 gram fiber, 6 grams protein, 15 grams carbohydrate, 113 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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