S’moo Pudding Cups

On the go and in a rush, if you prep these ahead of time you’ll be enjoying a hormone balancing snack without the hassle of making a smoothie.

What a great idea, right? On the go and in a rush, if you prep these ahead of time you’ll be enjoying a hormone balancing snack without the hassle of making a smoothie.

There are two ways you can do this, homemade pudding or box pudding. I’m going to give you a fun recipe you can use with chocolate or unflavored S’moo but you can also pick up the non-instant Jell-o pudding where you cook it for about 5 minutes, this makes it easy to mix S’moo in and then they can thicken overnight.

What you need:  Mini 4oz Mason Jars with a lid, this way you can keep them fresh throughout the week! You can also use small Tupperwares!

Choices, Choices: Depending on the size of your mason jars or Tupperwares, decide how many containers you’ll be using. This helps you decide how many scoops of S’moo to use in your batch i.e. if you are using 5 jars, then you’ll use 5 scoops of S’moo

Non-instant Jell-o brand verses Homemade Pudding: Either one is fine as long as you’re mixing in your S’moo while it’s hot at the very end of the recipe. If you use the Jell-o brand, make sure to get the one you cook, NOT the instant one that uses cold milk.

Homemade Pudding:

Makes 4-6 servings depending on the size of your jars and how full you make them. Because you’re adding S’moo pick how many jars or cups you’re filling ahead of time.

 Total Time 12 minutes  Makes 4-6 Servings


  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 3 1/2 cups half-and-half
  • 3 large egg yolks
  • 1 tablespoon unsalted butter
  • 1 tablespoon vanilla extract
  • Scoops of S’moo (how many depending on how many jars you plan to fill, I’d start with 4 and adjust the recipe the next time if you think you can fill more.)

-Optional 1/2 tsp ground cinnamon 
-Optional 1/2 cup chia seeds
-Toppings: add mixed berries on top for an extra refreshing treat 


  • In a medium sauce pan add the sugar, cornstarch, and salt. Mix the ingredients together with a whisk. While whisking, slowly add the half-and-half until till combined (you can substitute this with almond milk but the consistence might not be as think). Add the egg yolks and stir in until completely mixed.
  • Over medium-high heat bring the mixture to a simmer, gently continue to whisk during this time. Reduce the heat to medium and cook, stirring constantly, until the pudding thickens – about 2 minutes.
  • Remove from the heat and add the butter and vanilla, and S’moo, stir to combine. Pour the hot pudding into six 1-cup wide-mouth mason jars, filling the jars an inch from the top. Add a flat lid and then screw on the ring to close the jars. Refrigerate until the pudding is set, about 3 hours or overnight.

Voilà! S’moo pudding cups.

Side note on why you might want to add Cinnamon or Chia Seeds to your pudding:

Chia + Flaxseeds – is rich in Omega-3 and fiber! It can help raise HDL cholesterol which helps protect against heart attacks and or strokes. 

Cinnamon – packed with antioxidants that protect your body from oxidative damage. As far as antioxidants go, cinnamon is the winner when compared to 26 other spices. It even outranked superfoods like garlic and oregano. It also has anti-inflammatory properties to help your body fight infections.

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