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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Total:: 10 hr 15 min
Active:: 15 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

Healthy

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.

My Private Notes

Name: Strawberry-Chia Breakfast Pops
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT10H15M0.000S
Yield: 4 servings
Ingredients: One 5-ounce can evaporated milk; Juice of 1 lime; 3 tablespoons honey; 2 tablespoons chia seeds; 6 large strawberries