Vanilla Pudding Pops

We love teaching our children that eating real food includes plenty of snacks and treats.  Homemade and from whole foods.  In our family we love food, and enjoy food. . .  and our food is nourishing.

This week we enjoyed a whole food treat of homemade pudding pops.  I adapted this Martha Stewart Recipe, swapping out honey for the sugar, and you could use an arrowroot or other starch in place of the corn starch if you wanted as well.

I used an old plastic set of popsicle molds that I’ve had since I was like 9 or something. But this week I saw these stainless steel popsicle molds, and definitely think those should be a purchase for the future.

Honey Sweetened Vanilla Pudding Pop Recipe

• 1/4 cup honey
• 2 Tbl cornstarch or other starch
• 1 pinch salt
• 1 1/2 cups whole milk
• 1 large egg yolk
• 1 teaspoon pure vanilla extract

In a medium saucepan, off heat, whisk together cornstarch, and salt. Gradually whisk in milk, mixing until ingredients are dissolved. Whisk in egg yolk and honey.

Whisking constantly, cook over medium heat until the first large bubble sputters. Reduce heat to low; continue to whisk, and cook 1 minute. Remove from heat, and immediately pour through a fine-mesh sieve into a bowl; stir in vanilla.

Divide mixture among five or six ice-pop molds. Chill in refrigerator until cool and thickened, about 1 hour. Insert pop sticks, and freeze until solid, at least 4 hours and up to 2 weeks.  Run mold briefly under warm water to help release popcicles.