Layered Frozen Chocolate Coffee Pops

Carb. per serving 16 g

Servings 8 (1 pop each)

Prep 20 minutes   Freeze 12 hours

• 1 4-serving-size package fat-free, sugar-free, reduced-calorie white chocolate instant pudding mix
• 1¼ teaspoons instant espresso coffee powder
• 2 cups fat-free milk
• 8 5-ounce paper or plastic drink cups
• ⅓ cup fat-free sweetened condensed milk
• ¼ cup unsweetened cocoa powder
• ½ teaspoon instant espresso coffee powder
• ½ teaspoon vanilla
• 1½ cups water
• 8 flat wooden crafts sticks

1. In a medium bowl stir together pudding mix and the 1¼ teaspoons espresso powder. Add the 2 cups fat-free milk; whisk about 2 minutes or until smooth and thickened.

2. Evenly spoon the pudding mixture into the paper cups. Cover with foil and chill while preparing the second layer.

3. In a medium bowl whisk together the sweetened condensed milk, cocoa powder, the ½ teaspoon espresso powder, and the vanilla. Whisk in the water until combined. Remove foil from cups and carefully spoon the cocoa powder mixture evenly over the pudding layer.

4. Cover cups with foil again. Cut a slit in the foil over each cup and insert a wooden stick into each slit, pushing the stick down into the layers. Freeze at least 12 hours or until firm.

5. To serve, remove foil and tear away the paper cups or remove pops from plastic cups.

Per serving: 78 cal., 0 g total fat, 1 mg chol., 206 mg sodium, 16 g carb. (1 g fiber, 12 g sugars), 4 g pro. Exchanges: 1 starch.