In a blender or food processor combine, yogurt, milk, sugar and bananas until smooth.

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)

Pour into popsicle molds, insert your popsicle sticks and freeze for 4-6 hours until solid or overnight.

To remove from the molds run under warm water for about 5 seconds and gently pull on the popsicle stick to release.

Before serving melt the chocolate in the microwave in 30 second increments, stirring until melted and smooth, Allow to cool.

Once the chocolate has cooled but is still liquid, dip each popsicle in the chocolate, then the sprinkles.

Allow to set slightly and serve immediately. Store in the freezer for up to 8 weeks.