Preparation

1. Using a small knife, make a small incision on the top of each yogurt cup, without removing the lid. Insert a popsicle stick into each cup.
2. Place in the freezer for 3 to 4 hours until the yogurt is completely frozen.
3. In a double boiler, melt the chocolate. Remove from heat and let cool.
4. Gently unmould the ice pops. If necessary, quickly run them under hot water.
5. Dip half of each ice pop into the melted chocolate and sprinkle immediately with granola.
6. Place ice pops on a parchment paper-lined baking sheet. Freeze.