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.