Janettes Banana Yogurt Pops Recipes

YOGURT BANANA POPS

Steps:

• Line a baking sheet with aluminum foil or wax paper.
• Insert a popsicle stick into each halved bananas. Place the yogurt in a shallow bowl, or in individual shallow bowls if using more than one flavor. Place the toppings in another shallow bowl, or in individual bowls if using more than one kind.
• One at a time, cover the bananas first in the yogurt, then dip them in your topping of choice, rolling to coat. Place on the prepared baking sheet and repeat until all the bananas are coated. Freeze until firm, at least 1 hour. If not eating right away, you can wrap each banana pop in aluminum foil and keep frozen.

YOGURT POPS

Steps:

• Mix together the yogurt, granola and maple syrup in a large bowl. Pour the mixture into ice-pop molds and add a stick to each. Freeze until the pops are completely frozen, at least 5 hours.

BANANA POPS

Steps:

• Peel the bananas, leave whole, and dip them in the yogurt. Roll them in the crushed cereal to coat. Freeze until firm. Serve when firm.

JANETTE'S BANANA YOGURT POPS

Steps:

• Line a baking sheet with waxed paper. Peel the bananas and cut them in 1/2 crosswise. Insert a popsicle stick into the cut end of each banana 1/2.
• Put the yogurt and the toppings into shallow bowls. Dip the bananas first in the yogurt and then into toppings as desired. Set the bananas on the baking sheet and freeze for 30 minutes.

STRAWBERRIES WITH BANANA YOGURT

Steps:

• In small bowl combine strawberries and sugar. In blender combine banana, yogurt and rum. Blend until smooth. Pour blended mixture in wine glasses and layer with sliced berries. Chill before serving.

BANANA YOGURT POTS

Steps:

• Dollop about 1 tbsp yogurt into the bottom of 4 small glasses. Add a layer of banana, then some more yogurt. Repeat the layers until the glasses are full. Scatter over the sugar and nuts, then leave in fridge for 20 mins until sugar has dissolved.