Frozen Yogurt-Dipped Banana Pops

Penny De Los Santos
  • Yield: 8 servings


4-- ripe bananas
1small container plain low-fat Greek yogurt
1/2tablespoon stevia granulated sweetener
1teaspoon vanilla extract
1 3/4cups low-fat granola


Peel the bananas and cut them in half crosswise. Insert a wooden craft stick into the large end of each banana. Mix together the yogurt, stevia, and vanilla in a small bowl. Dip the banana into the yogurt, or use a pastry brush to cover it completely with yogurt. Place the granola on a plate and roll the bananas in the granola mixture until well coated. Freeze the pops, uncovered, on a waxed paper–covered plate until solid—about 4 hours or overnight.

From The Kitchen Diva’s Diabetic Cookbook by Angela Shelf Medearis/Andrews McMeel Publishing