OREO Mint Chocolate Chip Pops
6 servings
5h 15min Cook
Ingredient List
- 1½ cups vanilla low-fat Greek-style yogurt
- 1 cup thawed frozen whipped topping
- 5 drops green food coloring
- 1 tsp. mint extract
- 2 Tbsp. miniature semi-sweet chocolate chips
- 8 OREO Cookies, chopped, divided
- 6 Tbsp. hard-shell chocolate ice cream topping
Nutritional Information
| Calories | 280 |
| Total fat | 15g |
| Saturated fat | 8g |
| Trans fat | 0g |
| Cholesterol | 5mg |
| Sodium | 110mg |
| Total Carbohydrate | 32g |
| Dietary fiber | 1g |
| Total sugars | 25g |
| Protein | 3g |
| Calcium | 10% DV |
| Iron | 6% DV |
- 1Mix yogurt, whipped topping, food coloring and extract in medium bowl until blended; stir in chocolate chips and 3/4 cup chopped cookies. Reserve remaining chopped cookies for later use.
- 2Spoon into 6 (5-oz.) paper or plastic cups; insert wooden pop stick into center of each cup for handle.
- 3Freeze 5 hours or until firm.
- 4Place remaining chopped cookies in pie plate. Remove 1 pop from cup. Hold pop by stick, then spoon 1 Tbsp. ice cream topping over top of pop. Let chocolate drip slightly down side of pop, then immediately dip pop into chopped cookies. Repeat with remaining frozen pops. Serve immediately.