These tasty frozen treats are perfect for a hot summer night.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
12 hrs 20 mins


Ingredient Checklist


Instructions Checklist
  • In a medium bowl, stir together pudding mix and the 1 1/4 teaspoons espresso powder. Add the 2 cups fat-free milk; whisk about 2 minutes or until smooth and thickened.

  • Evenly spoon the pudding mixture into the paper cups. Cover and chill while preparing the second layer.

  • In a medium bowl, whisk together the fat-free sweetened condensed milk, cocoa powder, the 1/2 teaspoon espresso powder and the vanilla until combined. Whisk in the water until combined. Carefully spoon the cocoa powder mixture evenly over the pudding layer in paper cups.

  • Cover cups with foil. Cut a slit in the foil over each cup and insert a wooden stick into each slit, pushing the stick down into the mixture in the cup.

  • Freeze at least 12 hours or until firm. To serve, remove foil and tear away the paper cups or remove pops from plastic cups.

Nutrition Facts

78 calories; protein 3.9g 8% DV; carbohydrates 16.2g 5% DV; exchange other carbs 1; dietary fiber 0.8g 3% DV; sugars 11.5g; fat 0.4g 1% DV; saturated fat 0.2g 1% DV; cholesterol 1.2mg; vitamin a iu 124.9IU 3% DV; vitamin cmg; folate 3.9mcg 1% DV; calcium 79.6mg 8% DV; iron 0.5mg 3% DV; magnesium 21.4mg 8% DV; potassium 178mg 5% DV; sodium 206.1mg 8% DV.