Creamy Carmelicious Milksicles


1 1/2 cups lowfat milk
1/3 cup granulated sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
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

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 (do not over stir). Spoon mixture into
plastic cups; place cups in an 8-inch baking pan or pie pan. Place
popsicle sticks in centers. Freeze until firm.
Makes 6 servings.

Variation: For pudding, refrigerate after swirling in caramel topping.
Serve chilled topped with whipped cream, if desired.

Time-saving tip: For speedy milksicles, substitute instant vanilla
pudding mix for ingredients above and follow directions for pudding.

Nutrition facts per serving: 135 calories; 1 g fat; 0 g saturated fat;
2 mg cholesterol; 71 mg sodium; 29 g carbohydrates; 3 g protein; 10%
Daily Value calcium; 2% Daily Value vitamin A; 6% Daily Value vitamin
D.