Rating: 5 stars
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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.

Source: EatingWell Magazine, July/August 2009


Recipe Summary

6 hrs 20 mins


Ingredient Checklist


Instructions Checklist
  • 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

Nutrition Facts

1 (3-ounce) freezer pop
80 calories; protein 2g; carbohydrates 17.4g; dietary fiber 0.8g; sugars 12.7g; fat 0.6g; saturated fat 0.3g; cholesterol 2.4mg; vitamin a iu 115.4IU; vitamin c 2.7mg; folate 8.6mcg; calcium 62.7mg; iron 0.1mg; magnesium 13.9mg; potassium 185.1mg; sodium 36.5mg.

1 other carbohydrate