Peanut Butter Pudding Pops

Peanut Butter Pudding Pops

6
HeidiLynn75 2

"I created this recipe after my daughter's pediatrician bugged me about her being too skinny! That was 8 years ago, but the kids still love to eat these rich and creamy pops. Watch out - not only are they pretty high in fat and calories, they should probably be eaten outdoors or with a wash cloth handy!!"
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Ingredients

4 h 20 m servings 197 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 13.4g
  • 4%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 178 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Add 1/4 cup of the hot milk to the cornstarch mixture, then whisk well until all the liquid is incorporated and there are no lumps. Pour the cornstarch mixture into the milk, whisking to combine. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon, about 8 to 10 minutes. Do not boil. Remove from heat, stir in vanilla extract and peanut butter.
  2. Pour the pudding into the pop molds to within 1/4 of the top, leaving room for the pudding to expand. Place the tops on the mold and freeze until frozen solid, about 4 hours. To remove from molds, run under hot water to slightly melt the side of the pudding pop, then twist the stem top and remove.

Footnotes

  • Cook's Note
  • If you really want to fatten up a skinny kid, make up a batch of vanilla Carnation Instant Breakfast (milk with the powder), then use that in place of the plain milk. Wow! Talk about rich taste and high calories!

Reviews

6
  1. 7 Ratings

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Most helpful positive review

Because we've got issues with sugar and weight, I did use fat free evaporated milk, Splenda and Trader Joe's organic peanut butter. I'll tell you, noone could tell that they were lower in fat! E...

Most helpful critical review

Suprisingly we didnt like these.. must just be our personal preference I guess, as they seem to be very popular.

Because we've got issues with sugar and weight, I did use fat free evaporated milk, Splenda and Trader Joe's organic peanut butter. I'll tell you, noone could tell that they were lower in fat! E...

These were really good! I've made two batches so far. Both times I used skim milk and once I added a few tablespoons of cocoa powder. Definately will make again!

VERY GOOD! This is a peanut butter lovers delight, a very rich and creamy treat. The only change I made was to use 2% milk in place of whole milk. I had a hard time unmolding them, so my sugg...

Suprisingly we didnt like these.. must just be our personal preference I guess, as they seem to be very popular.

It was just ok for me... It's not that special as I was expecting. I adjusted the amount of the peanut butter to 1/2 cup, but still too rich for me.. I used the ZOKU quick pop maker I just purch...

My daughter enjoyed them, but my husband and I didn't care for them.