9 ounces vanilla Greek yogurt 8 strawberries 1/2 ripe banana 1 teaspoon mini chocolate chips

Place 12 mini silicone baking cups on the top of an ice cream tray or small wooden cutting board. Fill each of the cups halfway with yogurt, using one six-ounce container. Puree the strawberries and banana. Add a small spoonful to each cup, so no white is showing. Add a dollop of yogurt to each cup using the last three ounces of yogurt. Sprinkle a few mini chocolate chips on top of each cup. Gently place the tray in the freezer for at least an hour. Remove from the freezer and allow to thaw for 10 minutes before eating.