Recipes

1. Line a large baking sheet with parchment paper or aluminum foil and clear a flat space in your freezer.
2. Peel the bananas and cut each one in half crosswise. Insert a popsicle stick (or wooden fork) into the cut end of each banana half, pushing it about halfway through.
3. Place the bananas on the prepared baking sheet and freeze for 30 minutes. Chilling the bananas first helps the yogurt coating stick.
4. While the bananas chill, whisk the vanilla Greek yogurt and whole milk together in a tall glass or deep bowl until smooth. The milk thins the yogurt into a perfect dipping consistency.
5. Place the sprinkles and mini chocolate chips in small bowls so they are ready for topping.
6. Warm the peanut butter in the microwave for 15 to 20 seconds, then stir until it is smooth and easy to drizzle.
7. Dip each chilled banana into the yogurt mixture, turning to coat all sides. Let the excess drip off, then return the banana to the baking sheet.
8. Working quickly while the coating is still wet, drizzle each banana with peanut butter and sprinkle with mini chocolate chips and sprinkles.
9. Freeze the pops for 3 hours, or until the coating is completely firm.
10. Let the pops sit at room temperature for 2 to 3 minutes before serving. Serve with a cold glass of milk for the ultimate after-school snack.

Notes: Keep the pops in an airtight container in the freezer for up to 2 weeks. Place parchment paper between layers so they do not stick together.