1. Insert a wooden stick about 5 cm (2") into the cut end of each banana half. Dip bananas in yogurt to lightly coat. Set remaining yogurt aside in refrigerator.

2. Place bananas on waxed paper-lined cookie sheet. Freeze 1 hour or until coating is firm.

3. Coat with remaining yogurt and roll in cereal (remove a few from the freezer at a time for coating). Return to cookie sheet. Cover with plastic wrap and freeze. Before serving, thaw about 5 minutes.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.