Chocolate Strawberry Yogurt Ice Pops
Serves 6 (serving size: 1 pop)
1 cup sliced
1/3 cup superfine sugar
1 teaspoon vanilla extract
8 ounces white
chocolate, finely chopped
1/3 cup sprinkles
sugar and vanilla in a large bowl. Mash
berries with a fork until sugar has
dissolved. Mix in yogurt.
mixture among 6 4-ounce ice-pop molds.
Top with lids. Insert a craft stick into
each mold. Freeze for 6 hours or until
* Place sprinkles on a small
plate. In a tall microwave-safe glass,
microwave chocolate and coconut oil on
high until just melted, about 1 minute.
Stir until smooth. Allow to cool to room
temperature. Remove pops from molds and
dip ends in melted chocolate, letting
excess drip off, then quickly roll in
sprinkles. Serve immediately.