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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 80.9
  • Total Fat: 1.0 g
  • Cholesterol: 4.1 mg
  • Sodium: 253.8 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 1.6 g
  • Protein: 3.1 g

View full nutritional breakdown of Chocolate Covered Raspberry Creamsicles calories by ingredient
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Chocolate Covered Raspberry Creamsicles

Submitted by: BTVMADS

Introduction

These popsicles are a CINCH to make and a joy to eat!
*Cooking time reflects the time in the freezer*
These popsicles are a CINCH to make and a joy to eat!
*Cooking time reflects the time in the freezer*

Number of Servings: 6

Ingredients

    2 tbsp. Hershey's chocolate syrup (calories are for original, using reduced sugar saves about 10 cals. per pop)
    1 box Sugar-Free White Chocolate pudding mix
    2 cups milk (I use 1%, using skim saves 1/2 gram of fat and 10 cals per pop)
    1 cup raspberries

    *Plus SIX 4-ounce popsicle molds*

Directions

1.) In each popsicle mold, swirl around about 1/2 tbsp. of chocolate syrup to coat the inside. I find it easiest to just fill up a mold with syrup, swirl, then pour the excess into the next mold, etc. I pour the left over syrup back into the container, or into a glass of milk, haha. WHEN YOU COAT ONE MOLD, IMMEDIATELY PUT IT IN THE FREEZER. Don't wait until they're all coated, or else the chocolate will just puddle at the bottom.

2.) Mix the pudding and milk.

3.) Pour 3/4 cup of the pudding into a food processor, add the raspberries, and puree for 1 minute.

4.) Take the molds from the freezer. Pour the raspberry mixture into each mold to about 1" from the top.

5.) Layer about 1/2" of the pudding on top of the raspberry layer.

6.) Place the tops onto the popsicle molds, and freeze at least 4 hours.

Makes 6 popsicles, I think. I only had 4 molds, so I had 4 pops and 2 raspberry puddings instead!



Number of Servings: 6

Recipe submitted by SparkPeople user BTVMADS.






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