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In a blender or food processor combine, yogurt, milk, sugar and bananas until smooth.
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Transfer the banana mixture into a large jug with a spout and mix the diced strawberries (be careful not to over mix as this will turn your mixture pink)
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Pour into popsicle molds, insert your popsicle sticks and freeze for 4-6 hours until solid or overnight.
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To remove from the molds run under warm water for about 5 seconds and gently pull on the popsicle stick to release.
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Before serving melt the chocolate in the microwave in 30 second increments, stirring until melted and smooth, Allow to cool.
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Once the chocolate has cooled but is still liquid, dip each popsicle in the chocolate, then the sprinkles.
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Allow to set slightly and serve immediately. Store in the freezer for up to 8 weeks.