Frozen banana pops

Method:

1. Cut bananas in half and insert a popsicle stick into the cut base of each piece. Transfer banana pops to a baking paper lined tray and freeze 2 - 4 hours, or until firm.
2. Melt chocolate in small bowl. Measure out 1/4 cup of the yoghurt and slowly add to the chocolate, stirring through one spoonful before adding another.
3. If the mixture starts to get too firm due to the cold yoghurt, place the bowl into a dish of hot water, or microwave in 5 sec bursts. If necessary, add milk – a spoonful at a time – to thin the chocolate yoghurt to pouring cream consistency. If, and how much, you will need will depend on the type and brand of yoghurt used!
4. Transfer chocolate mixture to a narrow drinking glass.
5. Place mashed berries in the bottom of another narrow glass. Add remaining 1/2 cup yoghurt and stir well. Thin with milk if necessary.
6. Combine Weet-Bix and sprinkles (or other mix-in) in a shallow dish. Working with one frozen banana at a time, dip into the glass of chocolate or raspberry yoghurt, then immediately coat with Weet-Bix mixture. Return coated popsicles to the lined tray. Repeat with remaining banana pops. Store in freezer until required.