Ingredients:

1-1/2 cups lowfat milk
1/3 cup sugar
2 tablespoons cornstarch
1-1/2 teaspoons vanilla
1/3 cup caramel ice cream topping at room temperature
6 (3 ounce) plastic or paper cups or
6 (2.5 ounce) freezer pop molds
6 popsicle sticks

Preparation:

Combine sugar and cornstarch in a medium saucepan and gradually whisk in milk. Simmer over medium heat until thickened, about 2 minutes, whisking frequently.

Remove from heat; stir in vanilla. Transfer to a large shallow bowl; place in refrigerator for about 40 minutes, stirring occasionally.

Drop heaping teaspoonfuls of caramel topping randomly over pudding. Gently swirl into pudding. Spoon mixture into plastic cups; place cups in an 8-inch baking pan or pie pan. Place popsicle sticks in centers. Freeze until firm.

Time-saving tip

For speedy milksicles, substitute instant vanilla pudding mix for ingredients above and follow directions for pudding.

Substitution Idea:

For pudding, refrigerate after swirling in caramel topping. Serve chilled topped with additional milk, if desired.

By Dawn Conrad MS,RD,LN
Midwest Dairy Council