Strawberry-Chia Breakfast Pops

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.]

Total Time:
10 hr 10 min
Prep:
10 min
Inactive:
10 hr

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • One 5-ounce can evaporated milk
  • Juice of 1 lime
  • 3 tablespoons honey
  • 2 tablespoons chia seeds
  • 6 large strawberries
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.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.


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    This recipe is featured in:

    Frozen Treats