Recipe: Chocolate Pudding Pops

Makes 8.

Note: This is a sweet treat you can feel good about serving. Dairy milk is called for, but a plant-based milk can be substituted. You will need eight 2-ounce popsicle molds or small paper cups and wooden craft sticks. The pops need to set up in the freezer until solid, about 6 hours. From Ellie Krieger.

• 1/4 c. sugar

• 1 tbsp. unsweetened cocoa powder

• 1 tbsp. cornstarch

• 2 c. cold, low-fat (1%) milk, or unsweetened plant-based milk such as coconut, almond or oat

• 2 oz. dark or semisweet chocolate (about 60% cocoa solids), finely chopped

• 1/4 tsp. kosher salt

Directions

Whisk together the sugar, cocoa powder and cornstarch in a medium saucepan. Gradually whisk in the milk until the mixture is smooth.

Set the saucepan over medium heat. Cook, whisking constantly, until the mixture is gently bubbling and thickens slightly, about 3 minutes. Reduce the heat to low; continue to cook, stirring, for 1 minute. Remove from the heat.

Add the chopped chocolate and stir until it has melted, then stir in the vanilla extract and the salt until well incorporated.

Nutrition information per serving:

Calories100Fat4 g

Sodium75 mgCarbohydrates15 gSaturated fat2 gAdded sugars12 g

Protein3 gCholesterol0 mg