Chocolate Pudding Yogurt Pops recipe

1 (16 ounce) container extra-creamy plain nonfat yogurt (2 cup)
1 small box chocolate instant pudding and pie filling
6 (3 ounce) paper cups
6 wooden ice cream sticks

Beat yogurt and pudding and pie filling (dry) with wire whisk or hand beater until smooth. Spoon into paper cups; insert wooden ice cream sticks in center of yogurt mixture in each cup. Freeze about 4 hours or until firm. Peel off paper cups before serving.

Yield: 6 servings.

Per Serving: 101 Calories; trace Fat (3.9% calories from fat); 5g Protein; 20g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 294mg Sodium

Exchanges: 1/2 Non-Fat Milk; 0 Fat; 1 Other Carbohydrates

Sandwich Cookies:

Spread 1 tablespoon of the pudding-yogurt mixture between graham crackers or 1 teaspoon of the mixture between vanilla wafers. Freeze for 2 hours.