Ingredients

16 OREO Cookies, divided
2 cups vanilla nonfat Greek-style yogurt
1 cup strawberries, chopped, divided
3/4 cup frozen lite whipped topping, thawed

Putting it together

1.
Place 1 cookie in each of 12 silicone or foil-lined muffin pan cups. Chop remaining cookies; reserve for later use.
2.
Blend yogurt and 1/2 cup strawberries in blender until well blended.
3.
Pour yogurt mixture into medium bowl. Add whipped topping, remaining strawberries and reserved chopped cookies; mix well. Spoon over cookies in muffin cups.
4.
Cut each of 3 colorful paper or plastic drinking straws into 4 pieces; insert into yogurt mixture.
5.
Freeze 4 hours or until firm. Let stand at room temperature about 5 min. before serving.

Tips and Tricks

Note:: When ready to serve these fun yogurt pops, be careful to not twist the straw when gently removing each pop from the silicone cup.

Variation: Prepare using 12 (5-oz.) paper or plastic cups, and substituting small plastic spoons for the straws, filling each cup about 2/3 full.

Variation: Prepare using plain nonfat Greek-style yogurt, and blending 1 Tbsp. honey and 1 tsp. vanilla in blender along with the yogurt and 1/2 cup strawberries.