Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Strawberry-Chia Breakfast Pops
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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.
- Level: Easy
- Total: 10 hr 15 min (includes setting and freezing times)
- Active: 15 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 120 calorie
- Total Fat
- 4 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 10 milligrams
- Sodium
- 35 milligrams
- Carbohydrates
- 20 grams
- Dietary Fiber
- 2 grams
- Protein
- 3 grams
- Sugar
- 17 grams
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- Level: Easy
- Total: 10 hr 15 min (includes setting and freezing times)
- Active: 15 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 120 calorie
- Total Fat
- 4 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 10 milligrams
- Sodium
- 35 milligrams
- Carbohydrates
- 20 grams
- Dietary Fiber
- 2 grams
- Protein
- 3 grams
- Sugar
- 17 grams
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.
