Peaches and Cream Ice Pops

Peaches and Cream Ice Pops

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From: Diabetic Living Magazine

Creamy and delicious, this popsicle will satisfy your sweet tooth while keeping you cool on a hot summer day.

Ingredients 16 servings

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Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
  • 2 (4-serving size) packages fat-free, sugar-free, reduced-calorie vanilla instant pudding mix
  • 3½ cups fat-free milk
  • 3 cups chopped fresh peaches
  • 2 tablespoons honey
  • 1 cup frozen light whipped topping, thawed


  • Prep

  • Ready In

  1. In a medium bowl whisk together pudding mixes and milk 2 minutes or until slightly thick. Stir in peaches and honey. Fold in whipped topping.
  2. Pour into ice-pop molds. Insert sticks into molds. Or line an 8-inch square baking pan with waxed paper or parchment paper, extending paper over edges of pan. Spread mixture in the prepared pan and cover with foil. Cut 16 evenly spaced small slits in foil and insert a wooden stick into each slit. Freeze overnight or until firm.
  3. Let stand 10 minutes before serving. Using paper, lift mixture out of pan. Cut into square ice pops.

Nutrition information

  • Serving size: 1 popsicle
  • Per serving: 60 calories; 1 g fat(1 g sat); 0 g fiber; 12 g carbohydrates; 2 g protein; 4 mcg folate; 1 mg cholesterol; 8 g sugars; 203 IU vitamin A; 2 mg vitamin C; 67 mg calcium; 0 mg iron; 173 mg sodium; 140 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate

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