Nutella Fudgesicles – Dessert Made Easy

My busy-boyfriend-the-scientist was able to pull away from his work to visit me! To show my appreciation, I arranged a few surprises for him:


1) Community fanboy mug  2) Because we’re grown-ups  3) For his sweet-tooth

Thanks to Pinterest I discovered a recipe for some home-made treats.  It’s comforting to make your own popsicles and know exactly what’s going into them. Nutella popsicles are a no-brainer — they’re super easy to make, are a crowd pleaser, and are a  healthy alternative to other desserts. Plus, they’re gluten-free!

Unlike the recipe I spotted on daily waffle, I opted for a more low-fat, low-sugar recipe using skim milk instead of hazelnut chocolate milk. Nutella is rich and sweet all on its own, so the skim milk helps to dilute it into something that can be tolerated in a popsicle-size serving. If you prefer, you can use 1%, lowfat, or whole milk for a creamier recipe.

Nutritional Information – Serving Size: 1 Popsicle

Calories: 150     Sugar: 14g     Saturated Fat: 2.33g/12% DV

Calcium: 7.7% DV     Iron: 4% DV     Vitamin D: 4.2% DV




Nutella Fudgesicles 

1 blender

6 popsicle molds (or, one ice-cube tray + 32 tooth-picks + aluminum foil)

1 cup skim milk (or milk of choice)

1/2 cup nutella


Pour milk and nutella into blender. Mix until fully integrated, about 30 seconds. Set your popsicle mold stand in a tupperware container (optional). Slowly pour chocolate mix into molds then insert holders; if using ice cube tray, pour mix into tray, cover snugly with aluminum foil, then poke 2 tooth-picks close together into each slot. Let freeze for at least 3 hours. Enjoy!


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