Chocolate Yogurt Pudding Pops
2 cups milk, your choice
1 1⁄2 cups plain 2% Greek yogurt
- In a bowl, using an electric mixer on low, beat pudding mix with milk 2 min.
- Scoop mix into 12 mini popsicle molds, about 1⁄4 cup of mix per mould. Dollop 2 tbsp yogurt on top of each mould.
- Insert a popsicle stick into each mould and freeze at least 2 hrs, or until set. Pudding pops will freeze well up to 1 month.
Per serving: Calories 70, Fat 1.5 g (Saturated 1 g, Trans 0.1 g), Cholesterol 5 mg, Sodium 55 mg, Carbohydrate 10 g (Fibre 2 g, Sugars 6 g), Protein 5 g.