Found this on a forum posting, and have adapted it for my needs.
3 oz. box sugar free pudding (chocolate, or any flavor)
Non-fat milk (package directions)
13 oz can nonfat evaporated milk
DIRECTIONS: Mix pudding mix and non-fat milk according to package directions for pudding. Then blend in the nonfat evaporated milk. Pour into popsicle molds and freeze.
3 oz box of any flavor Jell-o (sugar free)
1 13 oz. can non-fat evaporated milk OR
2 cups mixed fruit (mashed or pureed)
Mix jello according to package directions, but do not chill. Blend in one can of non-fat evaporated milk (to make a “dreamsicle) or blend in 2 cups of mashed or pureed fruit for a fruited popsicle. Pour into Popsicle molds and freeze.
2 tsp unflavored gelatin
1 cup water, divided
1 cup fresh fruit – any choice
1/3 cup dry milk
Mix the gelatin in 1/2 cup of water. Place in the microwave and heat on “high” for 30 seconds or until the gelatin is melted and has the consistency of an eggwhite.
In a blender, add the 1 cup of fruit, 1/3 cup dry milk, and 1/2 cup of water. Blend. While blending, stream in the softened gelatin. Add ice if desired until the mixture thickens and becomes smooth. Serve with a spoon if too thick to drink.
Chocolate Shake variation
You can make the recipe above a “chocolate” shake, by replacing the base mixture with 1 cup water, 1/3 cup nonfat dry milk, and 1 tablespoon of cocoa. Add sweetener if desired. Blend, and while blending add the softened gelatin, then add ice to thicken.
Freeze grapes, blueberries, strawberries, blackberries, peach slices, banana slices, and cherries for future smoothie or popsicle use by rinsing (and pitting in the case of cherries), then laying flat on a freezer safe plate or baking sheet, and flash freezing until solid. Store in freezer containers or freezer zippie bags and use as needed.
Bananas can also be frozen whole in their peels. To serve, run water briefly over the frozen unpeeled banana to loosen the skin, then slice and serve. If you allow the banana to thaw, it will turn to a gooey mush, so use quickly, or use the “mush” in banana bread or pancakes.
To freeze apple slices, dip the apples in salt water before freezing to keep the slices from oxidizing and turning brown. For the salt water, mix 1 tablespoon of salt to a gallon of water (or half the quantities if doing fewer appls). You won’t taste the salt, but you can use other “fruit fresh” type mixes if you prefer. Just follow the package directions, or use lemon juice and water.
To freeze melons (watermelon, canteloupe, etc.), puree the melon, then freeze in small batches for easier use. A popsicle pushup mold makes a good size for smoothie use in the future. When frozen, just store in a container or freezer safe zippie bag.