Pudding Pops

Pudding Pops

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From: Diabetic Living Magazine

Chocolate pudding and banana cream pudding make delicious low-calorie and fat-free diabetic-friendly frozen treats. Experiment with your own favorite flavors.

Ingredients 16 servings

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Original recipe yields 16 servings
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Nutrition per serving may change if servings are adjusted.
  • 1 (4 serving size) package sugar-free instant chocolate or chocolate fudge pudding mix
  • 2 cups fat-free milk
  • 1 (4-serving size) package sugar-free instant banana cream, butterscotch, pistachio, vanilla, or white chocolate pudding mix
  • 2 cups fat-free milk

Preparation

  • Prep

  • Ready In

  1. Place sixteen 3-ounce disposable plastic drink cups in a 13x9-inch baking pan; set aside. Put the chocolate pudding mix into a medium mixing bowl and add milk. Use a wire whisk or rotary beater to beat the pudding for 2 minutes or until well mixed. Spoon about 2 tablespoons pudding into each cup. Cover cups with a piece of foil. Freeze for 1 hour.
  2. Place desired flavor pudding mix in another medium bowl. Add 2 cups milk. Use a wire whisk or rotary beater to beat the pudding for 2 minutes or until well mixed. Remove pudding-filled cups from freezer; uncover. Spoon 2 tablespoons of second flavor of pudding over frozen pudding in cups.
  3. Cover each cup with foil. Make a small hole in center of foil with the sharp knife. Push a wooden stick through the hole and into the top layer of pudding in the cup. Put the baking pan in the freezer.
  4. Freeze for 4 to 6 hours or until pudding pops are firm. Remove from freezer. Let stand for 15 to 20 minutes before serving. Remove pudding pops from the cups.
  • Variation: If you'd like, switch the order of the pudding in some of the cups. Start with the light-colored pudding and top with the chocolate.

Nutrition information

  • Serving size: 1 pudding pop
  • Per serving: 37 calories; 0 g fat(0 g sat); 0 g fiber; 4 g carbohydrates; 2 g protein; 3 mcg folate; 1 mg cholesterol; 3 g sugars; 0 g added sugars; 125 IU vitamin A; 0 mg vitamin C; 75 mg calcium; 0 mg iron; 183 mg sodium; 96 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ other carbohydrate

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