Peppermint Pudding Pops
 
 
THM:S, low carb, sugar free
Author:
Serves: 8-10 small popsicles
Ingredients
  • 1½ cups unsweetened almond milk (or carton coconut milk for a nut free option)
  • 1 tsp. Knox gelatin*
  • 2 T refined coconut oil
  • 8 oz. reduced fat cream cheese, softened
  • 1 tsp. vanilla extract
  • ½ tsp. Watkin's peppermint extract
  • 2 drops red food coloring
  • 5 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
  • 1 tsp. THM Super Sweet Blend, or more to taste
  • Dash of salt
  • ¾ tsp. glucomannan
Instructions
  1. Whisk the gelatin into the almond milk and let it bloom for 5 minutes. Add the coconut oil and microwave for 2 minutes or until almost boiling. Set aside to let it cool a little.
  2. Beat the rest of the ingredients together with a hand mixer until smooth, sprinkling the glucomannan in last while beating so that it doesn't clump. Add the almond milk mixture and beat again until smooth. Pour into popsicle molds and freeze until firm. Enjoy! Makes about 8-10 small popsicles (of course this will vary depending on the size of your mold).
Notes
Generally beef gelatin is not as strong as pork gelatin (such as Knox brand) so you need to use more beef gelatin than the pork gelatin called for. However, in this case the gelatin is more for texture than actual set-up power, so just use the same amount.
Recipe by Briana Thomas at https://www.briana-thomas.com/peppermint-pudding-pops/