Recipe courtesy of Food Network Kitchen

Strawberry-Chia Breakfast Pops

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

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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

Nutrition Info

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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.

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Categories:

Frozen Treats

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