Cupcake Pops

Cupcake Pops
Servings: 8 Prep 10 mins Freeze 3 hrs to 5 hrs

Ingredients

  • 2 - 3 tablespoons multicolored sprinkles
  • 1/3 - 1/2 cup chocolate-hazelnut spread (Nutella®)
  • 2 6 ounce container banana-flavored yogurt

Make It

1. Place sprinkles in the bottom of 8 silicone or foil cupcake wrappers. Spoon 2 to 3 teaspoons chocolate-hazelnut spread in each, and spread over the bottom and partially up the sides of the wrappers. Freeze for 1 to 2 hours or until firm. Spoon yogurt into each cup. Cover each with foil, make a slit in each with a knife, and insert a wooden pop stick. Freeze for 2 to 3 hours more or until firm.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 124, Fat, total (g): 5, chol. (mg): 3, sat. fat (g): 1, carb. (g): 18, sugar (g): 15, pro. (g): 2, vit. A (IU): 194, sodium (mg): 25, Potassium (mg): 65, calcium (mg): 61, iron (mg): , Percent Daily Values are based on a 2,000 calorie diet.