Directions:
- 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.
- 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.
- 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.
- *******************************************
- MAKE AHEAD TIP: Freeze for up to 3 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 98.08 Kcal (411 kJ) | ||
| Calories from fat | 4.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.49g | 1% | |
|---|---|---|---|
| Cholesterol | 2.44mg | 1% | |
| Sodium | 24.58mg | 1% | |
| Potassium | 247.83mg | 5% | |
| Total Carbs | 21.95g | 7% | |
| Sugars | 16.91g | 68% | |
| Dietary Fiber | 1.35g | 5% | |
| Protein | 1.91g | 4% | |
| Vitamin C | 4.1mg | 7% | |
| Iron | 0.1mg | 1% | |
| Calcium | 71mg | 7% | |
| Amount Per 100 g | |||
| Calories | 94.41 Kcal (395 kJ) | ||
| Calories from fat | 4.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.47g | 1% | |
|---|---|---|---|
| Cholesterol | 2.35mg | 1% | |
| Sodium | 23.67mg | 1% | |
| Potassium | 238.58mg | 5% | |
| Total Carbs | 21.13g | 7% | |
| Sugars | 16.28g | 68% | |
| Dietary Fiber | 1.3g | 5% | |
| Protein | 1.84g | 4% | |
| Vitamin C | 3.9mg | 7% | |
| Iron | 0.1mg | 1% | |
| Calcium | 68.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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