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Recipe Summary

prep:
10 mins
freeze:
3 hrs
total:
3 hrs 10 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

124 calories; fat 5g; cholesterol 3mg; saturated fat 1g; carbohydrates 18g; sugars 15g; protein 2g; vitamin a 194.4IU; sodium 25mg; potassium 65mg; calcium 60.6mg; iron 0.2mg.
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