Directions

1. 1

   Peel the banana and place it in a medium bowl. Use a fork to mash the banana until it reaches a smooth consistency with no large chunks remaining.

2. 2

   Add the low-fat vanilla yogurt to the mashed banana. Stir well with a spoon until the banana and yogurt are thoroughly combined into a uniform mixture.

3. 3

   Sprinkle the cocoa powder over the yogurt mixture and stir until the cocoa is fully incorporated and the mixture has a uniform chocolate color throughout.

4. 4

   Divide the mixture evenly among the prepared cups—fill 8 mini muffin cups or 4 small paper cups, filling each about three-quarters full.

5. 5

   Insert a paper straw or wooden popsicle stick into the center of each cup, pushing it down until it stands upright and stable. If using mini muffin cups, you may first place the cups in a muffin tin for support while freezing.

6. 6

   Place the cups in the freezer for at least 4 to 6 hours, or until the mixture is completely frozen solid. Once frozen, remove the pops from their cups by gently peeling away the paper or running warm water on the outside of the cup. Enjoy immediately or store in an airtight container in the freezer for up to two weeks.