Protein Powder Pudding Pops Recipe

Make whey for our new protein powders that’ll fill you up with 20 grams of protein per serving. Sure, you could add a scoop to your morning smoothie, but we’ve got dessert on the brain! No need to choose between chocolate and vanilla—these two simple puddings cook on the stovetop in just a few minutes, and when you squeeze them into popsicle molds it creates a marbling effect that’s almost too beautiful to eat. (But you should definitely eat them.)

Protein Powder Pudding Pops

Yield: 12 pops
Active Time: 20 minutes
Total Time: 8 hours and 20 minutes

Ingredients

For the vanilla pudding:
2 cups cold milk, Thrive Market Coconut Milk, or unsweetened almond milk
¾ cup granulated sugar
¼ cup Thrive Market Organic Corn Starch
1 scoop Thrive Market Organic Whey Protein, Vanilla
1 teaspoon vanilla extract
½ teaspoon sea salt

For the chocolate pudding:
2 cups cold milk, Thrive Market Coconut Milk, or unsweetened almond milk
¾ cup granulated sugar
¼ cup Thrive Market Organic Corn Starch
2 tablespoons Thrive Market Organic Cacao Powder
1 scoop Thrive Market Organic Whey Protein, Chocolate
½ teaspoon sea salt

Piping bags or plastic bags
Popsicle molds
Popsicle sticks

Instructions

Make the vanilla pudding
Add all ingredients to a medium saucepan and whisk. Bring to a boil over medium-high heat; reduce heat and simmer until pudding thickens, stirring occasionally, about 3 to 4 minutes. Pour into a glass bowl and cool for 20 minutes.

Make the chocolate pudding
Wipe out the saucepan and repeat process for chocolate pudding. Add all ingredients to a medium saucepan and whisk. Bring to a boil over medium-high heat; reduce heat and simmer until pudding thickens, stirring occasionally, about 3 to 4 minutes. Pour into a glass bowl and cool for 20 minutes.

Make the pops
Pour each pudding into a piping bag. (You can also use a plastic bag, just cut off the tip of one corner). Squeeze into popsicle molds, alternating between chocolate and vanilla to create a marbling effect. Top with lid, then place sticks into pops. Freeze for at least 8 hours, or overnight.

Recipe credit: Angela Gaines