Categories: Appetizers & Snacks, August2013, Nut Butters

Ingredients

• 3 cups raspberries
• 2 tablespoons honey
• 3/4 cup evaporated milk
• 2/3 cup creamy peanut butter
• 1 teaspoon vanilla extract

Directions

1. Add raspberries and honey to a food processor or blender container and blend until smooth. Pour raspberry puree into a fine-mesh sieve set over a bowl and press down with a spatula or wooden spoon. Make sure to scrape the puree from the underside of the sieve into the bowl. Discard the seeds.

2. In a separate bowl, whisk milk into peanut butter, 2 tablespoons at a time, until silky smooth. Stir in vanilla.

3. Divide the peanut butter mixture among 10 to 12 standard sized muffin cups, making sure the bottoms are completely covered. Top each with raspberry puree. Place pan in freezer until solid, about 4 hours.

4. Unmold cups, place them in an airtight container, and return to freezer until ready to use. If you did not use silicon muffin cups or liners and are having trouble unmolding the frozen cups, try placing the bottom of the muffin tin in warm water for few seconds, being careful not to thaw the contents.

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