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. Source: EatingWell Magazine, July/August 2009

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

Tips

Make Ahead Tip: Freeze for up to 3 weeks.

Equipment: Ten 3-ounce (or similar-size) freezer-pop molds

Nutrition Facts

80 calories; 0.6 g total fat; 2 mg cholesterol; 37 mg sodium. 17.4 g carbohydrates; 2 g protein; Full Nutrition

Reviews (4)

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4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/22/2016
Gorgeous! I make this regularly now. Both me and my little boy love them! Delicious:-) Read More
Rating: 5 stars
10/30/2011
I didn't expect these to turn out so well but they were great! I added in a tiny bit of hot cocoa mix to some of them for the kids who didn't like plain bananas. This was a great healthy treat:) Read More
Rating: 5 stars
10/30/2011
Very yummy but never froze properly. I had to spoon them out. Might be due to my tiny freezer though. Read More
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Rating: 5 stars
10/29/2011
Just made these...couldn't wait until it completely froze. Very good as is. Just did half the recipe...still made 6 pops. Read More