Two layers of coffee flavored chocolate, frozen into a delicious little pop.
My grandmother was a diabetic. She was diagnosed when she was 40 years old, therefore, it was something that I, as a kid, always remembered her having. She always took such good care of herself, and I know it wasn’t easy. It had to be hard not to eat all of the things she wanted to, and to find other alternatives that were healthy choices for her. That is why we take diabetes so seriously in our family. I have a few family members on both sides of our family who have been diagnosed with Type 2 Diabetes in recent years.
One of the things my Grandmother, and my family members struggle with “giving up” is the sweets. Chocolate, especially. So, today, I am sharing this Chocolate Coffee Frozen Pop with you. It can easily be made with low/no sugar and low/no fat. They taste amazing — combining two of MY personal favorites, chocolate and coffee!
The bottom layer (which ends up being the top layer) is a chocolate pudding layer, over the top you pour a slightly less chocolatey coffee layer, cover with foil, pop in a popscicle stick, and freeze over night. Makes 8 nice sized yummy frozen pops! Use your imagination, and change up the flavors. Maybe next time I will do vanilla? Or maybe cheesecake? YUM!
Fat Free - Sugar Free Version
- 1 (3.9 ounce) Fat Free/Sugar Free Chocolate Fudge Jell-o Instant Pudding
- 2 cups skim milk
- 2 teaspoons instant coffee
- 1/3 cup fat free sweetened condensed milk
- 1 teaspoon instant coffee
- 1/4 cup cocoa powder
- 1 teaspoon pure vanilla extract
- 1 1/2 cups water
- 8 (5 ounce) plastic drink cups
- 8 Popsicle sticks/craft sticks
For the bottom layer: Combine pudding with milk and instant coffee with mixer for 2 minutes. Pudding will have started to thicken. Carefully divide the pudding between each of the 8 cups. (I used an ice cream scoop) Place in the refrigerator while making the next layer.
In your mixer combine instant coffee and water until dissolved. Add to it: sweetened condensed milk, cocoa powder and vanilla. Mix to combine. Slowly pour in equal amount over the pudding layer.
Place a piece of foil over the top of each cup. Cut a slit in the middle of foil with a knife, and insert your craft stick. Freeze for about 8-12 hours, or overnight. Dip the bottom of the plastic cup into warm water to easily release the pop from the cup to enjoy.
Can be made with regular Jello for a sugar version.
Amount Per Serving:Calories: 152 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 7mg Sodium: 111mg Carbohydrates: 29g Fiber: 1g Sugar: 21g Protein: 4g