Banana Pudding Pops

http://www.eatingwell.com/recipes/banana_pudding_pops.html

From EatingWell:  July/August 2009

These banana popsicles taste rich and decadent but are low-fat and really easy to make. We especially like them with some chocolate chips added. Cool the mixture to room temperature and divide 2/3 cup mini chips among the molds before freezing.

About 10 (3-ounce) freezer pops | Active Time: 20 minutes | Total Time: 6 hours 20 minutes

Ingredients

• 1/3-1/2 cup light brown sugar
• 2 tablespoons cornstarch
• Pinch of salt
• 2 cups low-fat milk
• 2 teaspoons vanilla extract
• 2 cups diced bananas, (about 2 large)

Preparation

1. Whisk sugar to taste, cornstarch and salt in a large saucepan. Add milk and whisk until combined. Bring to a boil over medium heat, whisking occasionally. Boil, whisking constantly, for 1 minute. Remove from the heat and stir in vanilla.
2. Put about half the pudding in a food processor or blender and add bananas. Process until smooth. (Use caution when pureeing hot liquids.) Stir the mixture back into the remaining pudding.
3. Divide the mixture among freezer-pop molds. Insert the sticks and freeze until completely firm, about 6 hours. Dip the molds briefly in hot water before unmolding.

Nutrition

Per serving : 82 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 3 mg Cholesterol; 18 g Carbohydrates; 2 g Protein; 1 g Fiber; 41 mg Sodium; 112 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 carbohydrate (other)

Tips & Notes

• Make Ahead Tip: Freeze for up to 3 weeks. | Equipment: Ten 3-ounce (or similar-size) freezer-pop molds