Lunch: Frozen Yogurt Fruit Pops

You can make this recipe with any fruit and flavor of yogurt. Try mango chunks with pineapple yogurt, or kiwi halves with strawberry yogurt. You could also try other toppings like coconut or sprinkles instead of pecans

Ingredients

Wax paper
12 strawberries, hulled
12 cake pop sticks
½ cup nonfat blueberry Greek yogurt
¼ cup chopped pecans

Instructions

Line a small baking sheet with wax paper. Set aside.
Insert the cake pop sticks into the top part of the strawberry. Do not pierce through the end of the strawberry.
Dip each strawberry in the yogurt, shaking so that each strawberry is thinly coated. Use a spoon to help coat the strawberries if needed.
Sprinkle 1 teaspoon of pecans over each coated strawberry.
Place the strawberry pops on the baking sheet and freeze for 1-2 hours or until the yogurt is frozen. Once the pops are frozen, remove from the wax paper and serve or put in a freezer zip top bag.

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