This recipe was in the June 18 Houston Chronicle Food section and they were originally called Chocolate Cherry Fudge Pops, but I couldn't find cherry jam. I used Polaner All Fruit Seedless Raspberry and Land O' Lakes Fat Free Half & Half.
They tasted just as yummy as a full-fat, full-sugared frozen treat without the icky chemicals.
I found these popsicle molds at the Target Dollar Spot. They weren't that large, but good enough for a few bites, so I cut the original recipe in half. I've made these twice so far and the second time around, determined you could easily skip the blender step by using a whisk to melt and blend the jam in the saucepan.(This is the smaller, halved recipe)
3/4 cup fat free half-and-half
1/2 cup chocolate chips
1/4 cup seedless raspberry jam
1/2 teasoon vanilla extract
tiny pinch salt
In small saucepan over low heat, combine the half-and-half and chocolate chips. Heat, stirring constantly, until chips are melted. Transfer the mixture to a blender, add the jam, vanilla and salt, then puree' for 30 seconds or until smooth. Divide mixture amoung the frozen pop molds (number will vary by size) then insert sticks according to mold directions. Freeze at least several hours.
