Place yogurt and cereal in separate shallow dishes. Peel bananas and cut in half. Insert a wooden stick into each banana piece. Roll bananas in yogurt then in cereal, thoroughly covering each piece. Place bananas on a baking sheet lined with wax paper. Place in freezer. When frozen, wrap each in freezer wrap and label. Store in freezer. Let stand at room temperature for 10 minutes before serving.
Yield: 10 banana pops
Serving Size: Two banana pops is (1/2 cup) fruit for a 3-5 year old at snack.
Credit: Montana CACFP Master Menu Volume 3