Ingredients
1 - 16 oz. tub vanilla greek yogurt
1 container strawberries, #1 cone
Directions
Blend together in mixing bowl. Put mixture into a gallon Ziploc bag and remove as much air as possible before closing. Lay a sheet of parchment or wax paper on cookie sheets. Cut one corner of the Ziploc bag and squeeze out drops onto the cookie sheets. Freeze for two hours or until solid. Peel drops off and store in airtight container in freezer.
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