Pudding Pops

  • Pudding Pops
    • Carb Grams Per Serving: 7

Ingredients

  • 1 4-serving-size pkg. sugar-free instant chocolate or chocolate fudge pudding mix
  • 2 cups fat-free milk
  • 1 4-serving-size pkg. sugar-free instant banana cream, butterscotch, pistachio, vanilla, or white chocolate pudding mix
  • 2 cups fat-free milk

Directions

  1. Place sixteen 3-ounce disposable plastic drink cups in a 1392-inch baking pan; set aside.
  2. Put the chocolate pudding mix into a medium mixing bowl. Add 2 cups 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.
  3. 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.
  4. 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. Makes 16 pops.

Note

  • Nutrition facts are based on one pop.

Tip

  • 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 Per Serving:

PER SERVING: 36 cal., 1 mg chol., 194 mg sodium, 7 g carb. 2 g pro.

Diabetic Exchanges

Other Carb (d.e): 0.5

This recipe brought to you by Diabetic Living Online.