OREO Strawberry Yogurt Pops
12 servings
4h 20min Cook
Ingredient List
- 16 OREO Cookies, divided
- 2 cups vanilla nonfat Greek-style yogurt
- 1 cup strawberries, chopped, divided
- ¾ cup thawed frozen lite whipped topping
Nutritional Information
| Calories | 120 |
| Total fat | 3.5g |
| Saturated fat | 1.5g |
| Trans fat | 0g |
| Cholesterol | 0mg |
| Sodium | 85mg |
| Total Carbohydrate | 18g |
| Dietary fiber | 1g |
| Total sugars | 11g |
| Added sugars | 8g |
| Protein | 4g |
| Vitamin D | 0% DV |
| Calcium | 4% DV |
| Iron | 4% DV |
| Potassium | 2% DV |
- 1Place 1 cookie in each of 12 silicone or foil-lined muffin pan cups. Chop remaining cookies; reserve for later use.
- 2Blend yogurt and 1/2 cup strawberries in blender until well blended.
- 3Pour yogurt mixture into medium bowl. Add whipped topping, remaining strawberries and reserved chopped cookies; mix well. Spoon over cookies in muffin cups.
- 4Cut each of 3 colorful paper or plastic drinking straws into 4 pieces; insert into yogurt mixture.
- 5Freeze 4 hours or until firm. Let stand at room temperature about 5 min. before serving.