Pitaya Chia Pudding Popsicles
Chia pudding frozen into popsicles, tinted in three shades with pink pitaya powder so they come out ombre. Greek or coconut yogurt, maple syrup and vanilla, and the color is fruit rather than dye.
Pour one shade at a time and give each layer ten minutes in the freezer before the next. Poured together they marble instead of banding.
PREP TIME
15 minutes
COOK TIME
—
INGREDIENTS
5
Serves: 6
Ingredients
- 1/3 cup1/3 cup1/3 cup Chia Seeds
- 1 1/2 cups1 1/2 cups1 1/2 cups Plain Greek Yogurt, or coconut milk yogurt if vegan
- 2 Tbsp2 Tbsp2 Tbsp Pure Maple Syrup
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1 tsp1 tsp1 tsp Pink Pitaya Powder, mix until desired shade of pink is achieved
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a large bowl, combine all ingredients except the pitaya powder.
- To make an ombre popsicle, separate the yogurt into 3 bowls. Color one bowl with lots of pitaya powder to make it a deep pink. The next layer will have less powder, and the last will have no powder at all. We've also made it with 2 layers where the top is pink and the bottom is vanilla.
- Pour your yogurt into the popsicle molds. Place in freezer for 10 minutes before adding the next layer so they will keep separate colors. When done, add the popsicle sticks and freeze for 4+ hours. Enjoy!
Notes
Tools: popsicle molds.
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About This Recipe
Show nutritional information
Desserts Ice Cream Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 129 |
| Fat: | 6 g |
| Carbohydrates: | 11 g |
| Protein: | 7 g |
| Cholesterol: | 8 g |
| Sodium: | 24 mg |
| Fiber: | 4 g |
| Sugars: | 6 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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