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.
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.
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.
Make Ahead Tip: Freeze for up to 3 weeks.
Equipment: Ten 3-ounce (or similar-size) freezer-pop molds
1 other carbohydrate
Very yummy, but never froze properly. I had to spoon them out. Might be due to my tiny freezer though.