The kids are still asking for popsicles every day. You may be thinking popsicles in February what is wrong with this girl. The weather here is unseasonably warm this winter. The past two weekends we have spent at the beach. My kids are wearing SPF 50 and I actually have a little sunburn on my back. Crazy but, incredibly amazing. The kids loved the orange pudding pops but, in my effort to reduce the processed food I looked for another way to achieve a pudding pop with out pudding mix and cool whip. They may have actually liked these even more which is a win for all of us. Perfect southern California winter treat for an afternoon snack or dessert.
banana pudding pop adapted: eating well
ingredients 1/3 cup light brown sugar 2 tablespoons cornstarch pinch of salt 2 cups milk 2 teaspoons vanilla extract 2 cups diced bananas, (~ 2 large) 6 ounces greek honey yogurt 10 animal cookies or nilla wafers crushed into small pieces
Whisk sugar, 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. Allow mixture to cool slightly.
Put about the pudding in a blender and add bananas and yogurt. Process until smooth. Stir the crushed cookies into the pudding mixture. Divide the mixture among freezer-pop molds. Freeze until firm ~6 hours.