Print Recipe
5 from 1 vote

Froyo Pops

Prep Time10 mins
Total Time10 mins
Course: Healthy Dessert, Healthy Snacks
Servings: 10 pops
Author: Lindsey Johnson

Ingredients

  • 4 5.3 ounce containers containers Dannon Light & Fit® Nonfat Greek Strawberry yogurt
  • 1/4 - 1/2 cup milk, for thinning (optional)
  • 1 cup strawberries, diced or thinly sliced

For coating:

  • 2 cups chocolate chips
  • 1 teaspoon coconut oil (optional)
  • 1 1/2 cups Special K® Vanilla Almond, lightly crushed

Instructions

  • In a large bowl, combine Dannon Light & Fit® Greek Strawberry yogurt
    and sliced strawberries. Add milk, if desired, to thin the mixture a
    bit. This also helps pops freeze more solidly.
  • Divide the mixture between the popsicle molds. (The mold used and shown
    are about 1/3 cup each.) Gently rap the mold on the counter to help
    release any air bubbles or use popsicle stick to push all of the yogurt
    and berries into the molds. Insert popsicle sticks and freeze until
    firm, about 6-8 hours, or overnight.
  • Place chocolate chips in a 2-cup glass measuring cup. Melt the chocolate
    chips on 50% power for 30 second intervals, stirring between, until
    melted. Stir in coconut oil, if using.
  • Line a baking sheet with waxed or parchment paper. Remove pops from
    molds. Dipping mold into warm water will help release the pops. Dip the
    pops into the chocolate, allowing the excess to drip back into the
    measuring cup. Immediately sprinkle all sides of the popsicles with the
    crushed Special K® Vanilla Almond. Lay on the lined baking sheet and
    place in freezer to allow chocolate to set. Store covered or in airtight
    container in freezer for up to 7-10 days.