Chocolate Pudding Yogurt Pops



From  Betty Crocker’s Best of Healthy & Hearty Cooking

Makes 6 servings



Just in time for the summer! 😉



You can also make sandwich cookies by spreading 1 tablespoon of the pudding-yogurt mixture between graham crackers or 1 teaspoon of the mixture between vanilla wafers. Then freeze 2 hours and enjoy!


1 (16-ounce) container extra-creamy nonfat plain yogurt (2 cups)
1 package (4-serving size) instant chocolate pudding mix and pie filling
6 paper cups (3 ounce size)
6 wooden ice-cream sticks


Beat yogurt and pudding and pie filling (dry) with wire whisk or hand beater until smooth. Spoon into six 3-ounce paper cups; insert wooden ice-cream sticks in center of yogurt mixture in each cup. Freeze about 4 hours or until firm. Peel off paper cups before serving.


1 pop: Calories 95 (Calories from Fat 0); Fat 0g (Saturated 0g); Cholesterol 2mg; Sodium 290mg; Carbohydrate 20g (Dietary Fiber 0g); Protein 4g.


From “Betty Crocker’s Best of Healthy & Hearty Cooking.” Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.


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Tammy Embrich -- Full time work from home, writer, blogger, Avon representative, and LOVES playing with makeup. She is the proud grandmother of 2 wonderful grand blessings. You can visit Tammy at MakeUp Products Online .

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