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Banana Pudding Pops

:  July/August 2009

Your rating: None Average: 3.8 (39 votes)

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.


READER'S COMMENT:
"Just made these...couldn't wait until it completely froze. Very good as is. Just did half the recipe...still made 6 pops. "
Banana Pudding Pops Recipe

Makes: About 10 (3-ounce) freezer pops

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

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)

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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.

Tips & Notes

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

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.

Carbohydrate Servings: 1

Exchanges: 1 carbohydrate (other)


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