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Chocolate pudding and banana cream pudding make delicious low-calorie and fat-free diabetic-friendly frozen treats. Experiment with your own favorite flavors.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

37 calories; protein 2.3g; carbohydrates 4.3g; dietary fiber 0.3g; sugars 3g; fat 0.1g; cholesterol 1.2mg; vitamin a iu 124.9IU; folate 3.1mcg; calcium 74.7mg; iron 0.2mg; magnesium 6.7mg; potassium 95.6mg; sodium 183.2mg.