Source: American Diabetes Association

Prep Time:  10 mins

Serves: 6 (2 pops)

Ingredients:

¼ cup pecans (chopped)

12 whole cake pop sticks

½ cup blueberry Greek yogurt (non-fat)

12 whole strawberries (hulled)

1 whole Wax paper

Instructions:

1. Line a small baking sheet with wax paper. Set aside.
2. Insert the cake pop sticks into the top part of the strawberry. Do not pierce through the end of the strawberry.
3. Dip each strawberry in the yogurt, shaking so that each strawberry is thinly coated. Use a spoon to help coat the strawberries if needed.
4. Sprinkle 1 teaspoon of pecans over each coated strawberry.
5. Place the strawberry pops on the baking sheet and freeze for 1-2 hours or until the yogurt is frozen. Once the pops are frozen, remove from the wax paper and serve or put in a freezer zip top bag

Nutrition Facts:

Serving:1