1

In a medium bowl with a spout or medium pitcher, stir the yogurt, maple syrup, nutmeg, and vanilla until combined. Pour the mixture into 4 (2-oz) ice pop molds. Freeze for 6 hours or overnight until frozen solid.

2

In a microwave-safe bowl, microwave the chocolate on High for 30 to 40 seconds, stirring halfway, until smooth and melted. Carefully release the ice pops from the molds and lay them on a tray lined with parchment paper. Spoon the melted chocolate into a resealable plastic bag so the chocolate is in 1 corner of the bottom, then cut off the tip of the corner.

3

Drizzle half the chocolate in thin lines across the top half of each ice pop. Freeze until the chocolate is set, about 2 minutes. Turn the ice pops over and drizzle the remaining chocolate across the top half on the other side of each pop. Freeze until the chocolate is set, about 2 minutes. Serve immediately or store in an airtight container in the freezer.

4

Serving size: 1 ice pop