Chocolate Pudding Popsicles

First published 6/20/14.  Recipe and pictures updated 2/9/15. I changed the name to “Chocolate Pudding Popsicles” on 12.6.16, but the recipe is the same as before.

Revisit your childhood.

Tomorrow is the first day of summer, so you could totally make these refreshing treats to celebrate.

Or if you live in South Carolina and you’re already tired of being hot, you could make these in more of a, “Oh great, summer’s only beginning, but at least it’s good popsicle weather,” kind of sentiment.  Blessings upon all of you who enjoy summertime.

When I was a kid, I loved making pudding popsicles with the chocolate Jello pudding boxes.  I don’t care much for fruity popsicles, but anything sweet and creamy and chocolatey has always been my weakness.

So that is the inspiration for this recipe.  I recently tried a recipe for Mock Chocolate Jello Pudding.  It was good, but I tried freezing it to make pudding popsicles and it got all icy.  By that time I was fixated on the idea of chocolate pudding popsicles, so I tried a revamp of the pudding from my peanut butter cream pie.  It worked!  Pudding popsicle bliss!

I used vegetable glycerin to give these popsicles a smooth, non-icy texture.  You can find it on Amazon (that’s where I get mine), but cake decorating stores and health food stores often carry it too.

You can pin this recipe here:

You can find this recipe in my cookbook, Necessary Food.

5.0 from 1 reviews

Chocolate Pudding Popsicles

 

Author:

Briana Thomas

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THM:S, Low-carb, Sugar free, Gluten and nut free - a healthy version of the Jello pudding popsicles from your childhood!

Ingredients

• 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

Instructions

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.

Notes

I changed the name to "Chocolate Pudding Popsicles" on 12.6.16, but the recipe is the same as before.

3.5.3226

• Glucomannan
• I used vegetable glycerin to give these popsicles a great texture.
• THM Super Sweet Blend, a very versatile low-glycemic sweetener, can be purchased from the Trim Healthy Mama online store.

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Chocolate-Covered Peanut Butter Ice Cream Bars Berry Delicious Yogurt Pops Strawberry Delight Popsicles Milk Chocolate Pudding