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5

Lemon Meringue Pie Paletas

Prep 25 min
Total 6 hr 25 min
Ingredients 7
Servings 7

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Ingredients

1: box (4-serving size) lemon instant pudding and pie filling mix

1 1/2: cups half-and-half

1/4: cup fresh lemon juice

1: container (6 oz) Yoplait® Original 99% Fat Free lemon burst yogurt

7: tablespoons coarsely crushed graham crackers

1/4: cup marshmallow creme

1/2: cup whipping cream

Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Pop

Calories: 240
Calories from Fat: 120

% Daily Value

Total Fat: 13g; 20%
Saturated Fat 8g 40% Trans Fat 1/2g
Cholesterol: 45mg; 14%
Sodium: 270mg; 11%
Potassium: 130mg; 4%
Total Carbohydrate: 28g; 9%
Dietary Fiber 0g 0% Sugars 22g
Protein: 3g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 6%; 6%
Calcium: 15%; 15%
Iron: 0%; 0%

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

If you can't find lemon burst yogurt, you can substitute French vanilla.

What could be better than a slice of pie? Pie paletas! Our frozen take on lemon meringue pie has a graham cracker crust, creamy lemon filling and a fluffy topping. Basically it’s your own little piece of heaven–on a stick!

Directions

1 In medium bowl, beat pudding mix and half-and-half with whisk 2 minutes. Beat in lemon juice and yogurt.
2 Pour about 1/3 cup mixture into each of 7 (5-oz) paper cups. Sprinkle each with 1 tablespoon graham crackers. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer’s directions.) Freeze about 6 hours or until frozen.
3 When ready to serve pops, in small bowl, beat marshmallow creme and 1 tablespoon of the whipping cream with electric mixer on low speed until smooth. Add remaining whipping cream, increase speed to high and beat until stiff peaks form. Remove each pop from cup. Spread top of each with about 2 tablespoons marshmallow mixture, forming meringue peaks.

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