Blue Moon Pudding Pops

5 from 1 vote

This creamy, easy pudding pop is flavored with lemon, orange, raspberry, almond, and vanilla covered in chocolate. I like to dip these into chocolate magic shell. This recipe is adapted from Maria Emmerich’s chocolate protein pudding.

Course Dessert

Cuisine American

Keyword dairy-free, dessert, easy, frozen, nightshade-free, no-cook, nut-free, popsicle, pudding

Prep Time 10

Total Time 10

Servings

Calories 179kcal

Author Jenny Ross

Ingredients

10 hard boiled eggs peeled
2 tablespoons collagen
13.5 ounce can coconut milk or 1 3/4 cups heavy cream, if not dairy-free
1/2 cup monk fruit powdered, or liquid sweetener, to taste
1/2 teaspoon orange extract
1/2 teaspoon lemon extract
1/2 teaspoon raspberry extract
1/4 teaspoon almond extract
1 teaspoon vanilla
1/8 teaspoon salt
blue food dye natural, optional (blue spirulina is a good option)

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Instructions

Combine all ingredients in a high powdered blender and blend on high until completely smooth. Refrigerate overnight before freezing in popsicle molds.

Notes

I like to dip these into chocolate magic shell. If you do, you can sprinkle them with freeze dried fruit. I used blueberries in the photo here. Similarly, dried coconut or nuts can be added to the magic shell coating though it must be done immediately after dipping as the shell sets quickly!

Nutrition for 2 tablespoons Chocolate Magic Shell : Calories: 130 cal, Carbs: 3g, Fiber: 2g, Fat: 14g, Protein: 1g

Nutrition for pudding pop with magic shell: Calories: 309 cal, Carbs: 5g, Fiber: 3g, Fat: 28g, Protein: 11g

Nutrition