1-32 oz. container of vanilla yogurt and 1 cup of peanut butter and a tablespoon of honey.
I also use Stonyfield Organic Low-Fat Yogurt and organic peanut butter.
Put the peanut butter in a microwave safe dish and microwave until melted. Keep an eye on it as it can burn quickly.
Mix the yogurt and the melted peanut butter in a bowl.
Pour mixture into cupcake pan lined with papers and freeze. When they are frozen hard, you can pop them out of the cupcake pan and put them in a zip-loc bag for storage in the freezer.