Chocolate pudding and banana cream pudding make delicious low-calorie and fat-free diabetic-friendly frozen treats. Experiment with your own favorite flavors.
Place sixteen 3-ounce disposable plastic drink cups in a 13x9-inch baking pan; set aside. Put the chocolate pudding mix into a medium mixing bowl and add milk. Use a wire whisk or rotary beater to beat the pudding for 2 minutes or until well mixed. Spoon about 2 tablespoons pudding into each cup. Cover cups with a piece of foil. Freeze for 1 hour.
Place desired flavor pudding mix in another medium bowl. Add 2 cups milk. Use a wire whisk or rotary beater to beat the pudding for 2 minutes or until well mixed. Remove pudding-filled cups from freezer; uncover. Spoon 2 tablespoons of second flavor of pudding over frozen pudding in cups.
Cover each cup with foil. Make a small hole in center of foil with the sharp knife. Push a wooden stick through the hole and into the top layer of pudding in the cup. Put the baking pan in the freezer.
Freeze for 4 to 6 hours or until pudding pops are firm. Remove from freezer. Let stand for 15 to 20 minutes before serving. Remove pudding pops from the cups.
Variation: If you'd like, switch the order of the pudding in some of the cups. Start with the light-colored pudding and top with the chocolate.
1/2 other carbohydrate