Banana Cream Pup Pops
Three ingredients. One spoiled pup. Five minutes start to freezer.
“This was the first thing I ever made for Pepita. She watched me peel the banana like I was performing surgery. Now she sits by the freezer when she hears the food processor.”
Chris Schmidt · The Chef Series
Ingredients
- 16 ounces plain Greek yogurt
- 1½ tablespoons natural unsweetened almond butter (or peanut butter, without xylitol, which is toxic to dogs)
- 1 medium banana, sliced
How to make them
- Place silicone molds on a baking sheet. This helps transfer them to the freezer without spilling. Set aside.
- Put all ingredients in a food processor and blend until combined and creamy.
- Transfer the mixture to a measuring cup with a spout for easy pouring.
- Fill each mold to the top.
- Freeze for about 3 hours, or until solid.
Keep them happy
Leftovers store in the freezer for up to a month. Keep them in the silicone mold covered, or pop them out and store in an airtight container. Pepita prefers them straight from the mold, but she's particular like that.
Meet the Makers
Chris Schmidt
The Chef
Chris Schmidt is a Dallas-based chef who's currently launching a hot sauce brand and spends most of his free time on foodie trips across the South. He got into dog-friendly cooking when Monkey started stealing scraps off his counter. He still can't figure out how she gets up there.
Pepita
The Taste Tester
A loyal chihuahua with strong opinions and a permanent spot under the prep counter. Approves only the recipes that make it into print.
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