In a medium mixing bowl, whisk together the Greek yogurt, Welch’s Grape Juice, and honey. Pour into a loaf pan and freeze for one hour.
2. Step
After one hour, remove the container and give the contents a quick stir, then place back into the freezer until fully frozen.
3. Step
Using a 2-ounce (55 G) ice cream scoop, scoop the frozen yogurt into rounds on a parchment paper–lined sheet tray. Slide a stick into the middle of each of the pops and freeze overnight.
4. Step
In separate plastic bags, use a rolling pin to lightly crush the corn flakes and peanut butter cereals. We left our fruity cereal pieces whole. Place in individual small bowls.
5. Step
Remove the pops from the freezer and let sit for 5 minutes.
6. Step
Carefully roll the froyo pops in the cereal, using a spoon to help coat if necessary and serve immediately.
