- Level: Easy
- Total: 5 hr 45 min (includes freezing time)
- Active: 15 min
- Yield: 12 to 16 ice pops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 99
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 4 g
- Cholesterol
- 6 mg
- Sodium
- 37 mg
- Level: Easy
- Total: 5 hr 45 min (includes freezing time)
- Active: 15 min
- Yield: 12 to 16 ice pops
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 99
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 4 g
- Cholesterol
- 6 mg
- Sodium
- 37 mg
Ingredients
Directions
Special equipment:
ice-pop molds or small paper cups and ice-pop sticks- In a medium saucepan, heat the milk, corn and corn cobs over medium heat until bubbly. Turn down the heat to low and simmer for 20 minutes. Let cool about 10 minutes; discard the cobs. Use a slotted spoon to remove about 1 cup of the kernels and reserve.
- In a blender, combine the remaining corn and milk mixture, the yogurt, agave, vanilla and salt and puree until smooth. Add the reserved corn and pulse once on low.
- Freeze in ice-pop molds or in small paper cups with ice-pop sticks.
