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.
  • 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
  1. 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.
  2. 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.
  3. The pops will keep in the freezer for up to 2 weeks.
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