4 containers Dannon Light + Fit® Strawberry (5.3 oz each)
1⁄4 to 1⁄2 cup milk, for thinning, optional
1 cup strawberries, diced or thinly sliced
2 cups chocolate chips
1 Tsp. coconut oil (optional)
1⁄2 cup Special K® Vanilla Almond, lightly crushed
Step 1 In a large bowl, combine Dannon Light + Fit® Strawberry yogurt and sliced strawberries. Add milk, if desired, to thin the mixture a bit. This also helps pops freeze more solid.
Step 2 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.
Step 3 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.
Step 4 Line a baking sheet with waxed or parchment paper. Remove pops from molds. Dipping mold into warm water will help release the pops. Drip 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 up, if desired. Store covered or in airtight container in freezer for up to 7-10 days.