Chocolate Pudding Popsicles
THM:S, Low-carb, Sugar free, Gluten and nut free - a healthy version of the Jello pudding popsicles from your childhood!
  • 2 cups unsweetened almond milk (or carton coconut milk for a nut free option)
  • ⅓ cup cottage cheese
  • 2 eggs
  • ¼ cup unsweetened cocoa powder
  • 2½ tsp. THM Super Sweet Blend
  • ½ tsp. glucomannan
  • Scant ½ tsp. salt
  • 1 T butter
  • 1 T vegetable glycerin (if you omit this, which I do not recommend, use an extra ½ tsp. of glucomannan earlier in the recipe)
  • 1 tsp. vanilla extract
  1. In a high-powered blender, blend all ingredients except the butter, vegetable glycerin, and vanilla. In a nonstick saucepan, cook the mixture until it reaches a slow boil, stirring often, especially toward the end so it doesn't stick. Take the pudding off the heat and whisk in the butter, vegetable glycerin, and vanilla. Use a funnel to pour the pudding mixture into popsicle molds and then transfer to the freezer until firm. Yields approximately 12 small-medium pudding popsicles.
I changed the name to "Chocolate Pudding Popsicles" on 12.6.16, but the recipe is the same as before.
Recipe by Briana Thomas at