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On hot summer days, these are my kids' favorite frozen treats. They're healthy and economical, too.
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 1 fudge pop equals 121 calories, 4 g fat (2 g saturated fat), 11 mg cholesterol, 159 mg sodium, 20 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 fat.
Originally published as Homemade Fudge Pops in Simple & Delicious May/June 2008, p9
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Reviewed on Sep. 02, 2012 by Dandiloin
Really good. All of my family loves it.
Reviewed on Jul. 06, 2012 by farmerswife75
Made this with my five year old, simple enough for her to help out extensively. We put ours in shaped ice cube trays for smaller servings. We jab a toothpick into the pop when it's time to eat it. Much less meltage that way.
Reviewed on Jun. 29, 2012 by tamaraann1978
Made these for my 3 year old yesterday & we tried them today. We're not fans. Followed the recipe exactly, and maybe this is how they're supposed to be, but they were very chewy. More like eating hardened pudding. What a waste of ingredients & money. Will just buy them from now.
Reviewed on Jul. 25, 2011 by Muttilou
Horrible, my 11 yr gson wouldn't even eat them. I followed the recipe exactly. Left a film in your mouth, butter maybe.
Reviewed on Jun. 16, 2011 by sdeb
I've never eaten a fudge pop that didn't taste like frozen pudding! mmmmmmm
Reviewed on Aug. 21, 2010 by Joy01
Has anyone tried this with soy or coconut milk? We're a non-dairy household.
Reviewed on Jul. 12, 2010 by Chef4
After tweaking this recipe a bit, I would give it five stars. I cut down on the brown sugar, adding only 1/2 packed cup and also omitted the salt. When putting "batter" into cups, I swirled in peanut butter. I am looking forward to making this recipe again!
Reviewed on Apr. 18, 2010 by ruthsblack
These taste like pudding that has hardened
Reviewed on Aug. 30, 2009 by freestyle
Made these with my Special Needs class and they were a huge hit. Easy to do and tasty too!!!
Reviewed on Aug. 27, 2009 by dwernberg
I made the fudge pops for my grandchildren and friends little ones. I tried one and they are so tasty, they will be a repeat treat in our house.
Reviewed on Aug. 27, 2009 by bunnerb
ParoGirl: Reduce the flour how much and how much half and half? I measure exactly.
Mlf23: How much brown sugar would you use?
Reviewed on Aug. 27, 2009 by Mlf23
Very good! I would probably use less brown sugar next time because they were a little too sweet for me. Will make again for sure.
Reviewed on Aug. 27, 2009 by ParoGirl
We liked this alot! But next time I think I may make it less 'pudding' like by reducing the flour and adding a bit of half and half.
Reviewed on Aug. 26, 2009 by piglover7722
that is cool that there is 20 servings because i have a family of 7!
Reviewed on Aug. 20, 2009 by JenniHusker
Reviewed on Aug. 20, 2009 by edseevers
Maybe to avoid all the preservatives, artificial colors and flavorings? I try to avoid as much artificial color and flavoring as I can.
Reviewed on Aug. 20, 2009 by mstrohl
Hi, PatriciaQ How did the homemade fudge pops with the Splenda brown sugar blend? Thanks Im Diabetic. MarS
Reviewed on Aug. 20, 2009 by PatriciaQ
I am going to try using skim milk and Splenda Brown Sugar Blend to bring the calories and carbohydrates down. I'll let you know how it turns out.
Reviewed on Aug. 20, 2009 by tcavman15
Maybe to avoid high fructose corn syrup. I hear it's not so good for you.
Reviewed on Aug. 20, 2009 by crusingrandma
The ones you buy have fewer calories, less carbs and are fat free. They are also better for diabetics as they don't have added sugar!!!
Reviewed on Aug. 20, 2009 by Jennyblue55
why go to all the trouble when you can buy them. And they are less calories.
Reviewed on Aug. 20, 2009 by Mamasuejean
Can light butter be used instead of regular butter?
Reviewed on Aug. 20, 2009 by doodlebug56
To add to the above comment... can Splenda be used for sugar free diets?
Reviewed on Aug. 20, 2009 by wanttobehealthy
oh these look so good & sure to be a big hit, thanks for keep coming up with light desserts
Reviewed on Aug. 20, 2008 by clspg95
can lo-calorie brown sugar be substituted for the regular brown sugar?
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