4 cups plain yogurt (a great source of probiotics and protein)

15-ounce can pumpkin puree (rich in fiber and digestive support)

3/4 cup natural peanut butter (for flavor and shiny coats)

Olive oil spray, to prevent sticking (coconut oil works too)

In a mixing bowl, stir together yogurt, pumpkin puree and peanut butter until fully combined.

Lightly coat a cupcake pan with olive oil spray. Spoon mixture evenly into molds, then freeze for at least 12 hours.

Remove treats from molds, and serve frozen. Store extras in a resealable bag in the freezer for up to two weeks.