1. In 2-quart saucepan, heat white chocolate and 1 cup half-and-half over medium-low heat, stirring with whisk, until melted and smooth. Pour mixture into medium bowl. Beat in 1 container yogurt with whisk. Cover and refrigerate.

2. In same saucepan, heat semisweet chocolate chips and 1 cup half-and-half over medium-low heat, stirring with whisk, until melted and smooth. If necessary, pour mixture through a fine mesh strainer into another medium bowl. Beat in 1 container yogurt with whisk. Cover and refrigerate both yogurt mixtures 1 hour.

3. Alternately spoon both yogurt mixtures, 1 tablespoon at a time, into 9 (5-oz) paper cups. Use a knife or craft stick to gently swirl mixtures together. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer’s directions.) Freeze about 6 hours or until frozen.

Expert Tips: Look for wide craft sticks in specialty cookware stores.

• 16 g Total Fat
• 10 g Saturated Fat
• 0 g Trans Fat
• 25 mg Cholesterol
• 55 mg Sodium
• 170 mg Potassium
• 27 g Total Carbohydrate
• 1 g Dietary Fiber
• 24 g Sugars
• 4 g Protein