Creamy Vanilla Ice Pops with Chocolate Drizzle

Instructions

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