|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Milk||1⁄4 Cup (4 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Vanilla yogurt||16 Ounce (2 Cartons, 8 Ounce Each)|
|Ripe banana||1 Large, mashed to make 1/2 cup|
|Sugar||1⁄2 Cup (8 tbs)|
|Granola||1 Cup (16 tbs)|
In a small saucepan soften gelatin in milk. Add honey. Place saucepan over low heat and stir till gelatin is dissolved.
In a small mixer bowl beat yogurt, banana, and vanilla with an electric mixer on medium speed till smooth. Gradually beat in gelatin mixture. Turn mixture into a 9x9x2-inch pan. Cover and freeze about 1 hour or till mixture is partially frozen around edges.
Wash beaters and bowl. Beat egg whites with electric mixer on medium speed for 1 minute or till soft peaks form (tips curl). Gradually beat in sugar till stiff peaks form (tips stand straight). Turn the partially frozen mixture into a large mixer bowl. Beat with electric mixer till smooth. Lightly fold in beaten egg whites, then fold in granola.
Spoon about 1/3 cup of yogurt mixture into each paper cup. Cover each cup with foil. Make a small hole in the center of foil. Insert a stick through the hole into the mixture. Freeze about 5 hours or till firm. To serve, peel paper cups off pops.