October 6, 2020Campus, Community, Lifestyle, Student Lifestyle, Students CMU Is Fired Up For Hispanic Heritage Month More
April 28, 2020Academics, Campus, CMU Alumni, College Life, College Living, Student Lifestyle, Students To The 2020 Seniors
April 20, 2020College Living, Student Lifestyle, Students What The Editorial Staff Is Doing In Quarantine
January 11, 2021Men's Style, Student Styles, Style, Style & Beauty, Trend and Beauty, Uncategorized, Women's Style Winter Fashion Trends More
November 25, 2020Campus Fashion, Men's Style, Student Styles, Style, Style & Beauty, Women's Style Zoom Thanksgiving Outfits
November 25, 2020Campus Fashion, Men's Style, Style, Style & Beauty, Women's Style CMU Bookstore Holiday Gift Guide
October 19, 2020Student Styles, Style, Style & Beauty, Trend and Beauty Halloween Costumes: Pet Edition
September 9, 2020Arts & Entertainment, Arts & Entertainment Art Reach is keeping creativity alive through COVID-19 More
January 26, 2021People of Central CMU Softball Player Opens Up About COVID-19, Coping With Uncertainty
November 9, 2018Archives, Arts & Entertainment, Community, Food & Beverage, Seasonal Issues, Style, Style & Beauty Check out the Spring Issue 2018
May 8, 2011 Recipes Banana Yogurt Pops: An easy summer treat (Photo courtesy of Brittany Bishop) The summer season is pretty much here even if the weather doesn’t show it! Soon enough everyone will be making their way to ice cream parlors, or enjoying other tasty treats outside in celebration of the season. If you’re looking to save money this summer, but still enjoy all the tasty summer treats, you’re in luck! Quick, easy, and cheap recipes for summer desserts are everyone’s necessity. Banana Yogurt Pops will do the trick this summer by saving you money, and keeping you healthy! This delicious summer dessert is fun, cheap, and quick to prepare. Ingredients: 2 cups lowfat banana-vanilla yogurt ½ cup light brown sugar 18 rainbow vanilla wafers cookies, 3 different colors, 6 cookies each Recipe Preparation: 1. Whisk yogurt and brown sugar in a bowl to blend. Divide between six 3-oz waxed paper cups. Freeze 1 hour. Insert an ice cream stick in each cup. Freeze at least 2 hours more. 2. Put 6 of the same color cookies in ziptop bag; crush with a rolling pin. Repeat twice with remaining cookies. 3. Working with 2 pops at a time, carefully tear off cups. Roll both in the same color crumbs. Place in a new cup; freeze until ready to eat. Repeat with remaining cups and crumbs.