Chia seeds make these polka-dot pops fun to eat. And at a hefty 2 grams of fiber per serving, they're a tasty way to add more fiber to your morning routine.
Recipe courtesy of Food Network Kitchen
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Strawberry-Chia Breakfast Pops
Total:
10 hr 10 min
Prep:
10 min
Inactive:
10 hr
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
10 hr 10 min
Prep:
10 min
Inactive:
10 hr
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Special equipment: Four 3- to 4-ounce ice pop molds

Whisk together the evaporated milk, lime juice, honey and chia seeds in a medium bowl. Cover and refrigerate until the seeds have plumped, about 2 hours, stirring halfway through.

Hull and finely chop the strawberries and stir them into the chia mixture. Spoon the strawberry-chia pudding evenly among four 3- to 4-ounce ice pop molds (it will be thick); tap the molds on the countertop to pop any air bubbles. Freeze the pops until solid, at least 8 hours and up to overnight. Let sit at room temperature for a few minutes before unmolding.

The pops will keep in the freezer for up to 2 weeks.

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