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.

Instructions

  1. 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.
  2.  
  3. 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.
  4.  
  5. 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.

 

© Meredith Corporation. All rights reserved. Used with permission. For more recipes go to EatingWell.com