|1 – 3.4 oz package||Jello Sugar Free White Chocolate Pudding Mix|
|2 Scoops||Vi-SHape Shake Mix|
|1 ½ cup||Fat-free Milk|
|½ tsp||Corn Starch|
In a small food processor, pulse berries until they have pureed. Pour berries from food processor into a fine mesh strainer resting over a bowl, and using a spatula press the puree through the strainer to remove the seeds. Discard seeds. Into the berry juice, whisk in corn starch. Transfer to a small saucepan and bring to a simmer over medium heat. Stir frequently and allow to thicken slightly. Remove from stove and place into fridge to cool for 20 minutes.
In a medium bowl, whisk together sugar free pudding mix, Vi-Shape shake mix and fat free milk. Let set for five minutes.
In popsicle maker layer pudding and raspberry puree into the molds. For swirled design, use a skewer to dip into the molds and gently stir to distribute mixes. Place popsicle stick into the pops mold. Freeze for 3 hours, or over night. To remove pudding pops from the molds, run the molds under warm water for a few seconds to dislodge. Devour immediately, or wrap in plastic wrap and keep in freezer until ready to eat.