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Chocolate Banana Greek Yogurt Pops—Feeding Hungry Monkeys After School

Chocolate Banana Greek Yogurt Pops

Makes approximately 7 pops

1 ripe banana, peeled
1 tablespoon honey
16 ounces Chobani Vanilla Chocolate Chunk Blended Greek Yogurt (or your preferred flavor of Greek yogurt)

1. Place the banana and honey in a bowl and mash with a fork until combined, but still chunky.

2. Stir the banana mixture into the Greek yogurt.

3. Spray the inside of your popsicle molds with nonstick spray. Pour the yogurt mixture into the popsicle molds, leaving a little bit of room at the top for the mixture to expand as it freezes. Place the top on the mold (if the mold you are using has one) and insert popsicle sticks. Place the mold in the freezer and freeze until they are solid, about 4 to 5 hours.

4. Once they have frozen solid, fill your kitchen sink with hot water. Take the top off your mold if it has one, then carefully dip the mold into the water so that the whole pop is submerged, but the water doesn’t get onto the top of the pops. Hold it in the water for a few seconds, until the pops come out easily when you tug gently on the sticks. Serve immediately or store in sealed plastic bags in the freezer.