I bought these lovely Tovolo groovy ice pop molds from amazon.com a long with a really nice camera bag for my Nikon D60 camera. I have 4 lenses now and the bag can hold up to about 10 different sized lenses. It even holds a 14 in notebook computer and tripod. It will be nice for going on trips. I don’t know what I like more, my camera bag or these popsicle molds. They’re a lot better than the previous popsicle molds that I had gotten. Those were too tiny and the caps didn’t fit well.
These popsicle molds just have 4 ingredients: 1 box of instant pisachio pudding mix, milk, pistachios, and strawberries. Another perfect flavor match. It’s almost like a 5 ingredient fix recipe, but only 4. You can experiment with so many different flavors when making your own ice pops. I can’t wait to try a coconut/pineapple pop later on or watermelon. As Claire always says on her show “BYOC.” Which means Be Your Own Chef.Print
1 1oz box of sugar-free instant pistachio pudding
2 cups of 1% milk
1/4 cup of chopped pistachios
1 cup of pureed strawberries.
1. Puree strawberries in food processor until smooth. Mix jello and milk together until thickened and add in chopped pistachios to the pudding mix. Layer the ice pops first with the pistachio pudding, then the strawberries, and the pistachio pudding again. Cool in freezer over night and they’re ready to serve the next day.
WW Points Plus: 4
myWW: blue: 2; green: 2; purple: 2
- Category: Dessert
- Method: Freezer
- Cuisine: American
- Calories: 128
- Fat: 3.52g
- Carbohydrates: 21.8g
- Fiber: 1.3g
- Protein: 4.06g
Keywords: strawberry pistachio pops