Snacks: Healthy Snacking for Kids on the Go (cont.)

Yield: 6 cones

Per cone: 105 calories, 4 g protein, 18g carbohydrates, 1 g fat, 1 g saturated fat, 0 mg cholesterol, 126 mg sodium, 0 g fiber, 107.3 mg calcium.

Frozen Pudding Lollipops

Make these at least four hours before you plan to serve them so they have time to freeze. You can even assemble them a day or two ahead and store them, well wrapped, in the freezer.

1 package fat-free, sugar-free chocolate instant pudding mix
2 1/2 cups skim milk
2 tablespoons light chocolate syrup
1/2 cup colored sprinkles or small candies
10 wooden Popsicle sticks
10 small paper cups

  • In a large bowl, blend pudding packet, milk, and chocolate syrup until thickened and thoroughly mixed.
  • Place 10 paper cups on a baking sheet and spoon 1 teaspoon of sprinkles or candies into the bottom of each. Pour pudding mixture evenly into each cup. Cover with aluminum foil.
  • Make a small hole in foil and insert a wooden stick into each pudding-filled cup.
  • Place baking sheet in freezer for at least 4 hours (or until pudding pops are frozen). Remove foil and tear away paper cups to serve.

Yield: 10 pops

Per pop: 90 calories, 3 g protein: 14 g carbohydrates, 3 g fat, 2 g saturated fat, 0 mg cholesterol, 72 mg sodium, 0g fiber, 85 g calcium.

Recipes provided by Joy Bauer, MS, RD, CDN.

Published September 01, 2006.

SOURCES: Benton D, Slater O, Donohoe RT (2001), Physiology & Behaviour 74:559-571, Kanarek R British Journal of Nutrition, 1997, 77:S105-S120. Netty Levine, R.D, C.D.E. registered dietitian, certified diabetes educator, Cedars-Sinai Medical Center, Los Angeles. Marjorie Livingston, MS, RD, nutrition instructor, Culinary Institute of America, New York. Joy Bauer, MS, RD, CDN, director, Samantha Heller, MS, RD, senior clinical nutritionist, NYU Medical Center, New York.

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