Sugar Free Raspberry Pudding Pops
An easy and delicious recipe for how to make Sugar Free Raspberry Pudding Pops. Also includes Vegan and Vegetarian options.
Servings: 4
Equipment
Ingredients
- 1 Sugar Free Instant Pudding -see post for details
- ¾ cup Almond Milk -see post for alternatives
- 1 cup Raspberries
Instructions
- Use a blender to whip together the instant pudding with the milk until they are smooth (without chunks) and bubbly. Allow the mixture to rest until the bubbles have died down (about five minutes)
- Remove the blender container from the stand and stir in half of the raspberries (½ cup). Then transfer the mixture evenly to molds (or paper cups). Drop the remaining raspberries into the mixture in the molds.
- Cover as directed in the instructions with the molds and freeze for at least six hours until frozen. Enjoy!
Recipe Notes
As mentioned, this recipe will work with a four serving size of dry instant pudding mix.
Select a light colored flavor of pudding such as sugar free cheesecake pudding or sugar free vanilla pudding. Also mentioned, while this recipe is for raspberry pops, feel free to sub in another fruit for the raspberries. Adding evaporated milk (¼-1/2 cup) will help make these pops even more creamy.
I suspect that whipped topping in a container from the freezer section would also be a great addition for texture. If you are using paper cups to make this, simply cover the paper cups with foil or plastic wrap and insert a Popsicle stick into each before freezing. *Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used. - see post for alternatives
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Select a light colored flavor of pudding such as sugar free cheesecake pudding or sugar free vanilla pudding. Also mentioned, while this recipe is for raspberry pops, feel free to sub in another fruit for the raspberries. Adding evaporated milk (¼-1/2 cup) will help make these pops even more creamy.
I suspect that whipped topping in a container from the freezer section would also be a great addition for texture. If you are using paper cups to make this, simply cover the paper cups with foil or plastic wrap and insert a Popsicle stick into each before freezing. *Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used. - see post for alternatives
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
most recently updated:
June 16, 2020*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
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Nutrition
Calories: 23kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 72mg | Potassium: 45mg | Fiber: 2g | Sugar: 1g | Vitamin C: 8mg | Calcium: 64mg | Iron: 1mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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