The recipe says to press the pured berries through a fine strainer but the only fine strainer I have is to small to get the job done in a timely manner. So after getting mad at the strainer I decided to just leave the seeds in. These are so easy to make and taste great. My husband has already managed to eat a couple of them and it is not even noon yet.
Strawberry-Cream Fruit Pops
(Source: MyRecipes.com via Sunset Magazine)
2 cups fresh strawberries (rinsed and hulled)
1/2 cup light sour cream
2-3 Tbls sugar
2 tsp lemon juice
1. In a blender, whirl 2 cups rinsed, hulled strawberries until smooth. Push through a fine strainer into a 1-quart glass measure; discard seeds. Return berry purée to blender and whirl in 1/2 cup light sour cream, 2 to 3 tablespoons sugar (to taste), and 2 teaspoons lemon juice until smooth.
2. Pour fruit mixture into 6 to 8 juice bar molds (see notes below). Attach covers firmly and insert sticks, leaving 1 1/2 to 2 inches of each sticking out. Set molds in freezer, making sure they're level and upright, and freeze until firm, at least 3 hours, or up to 2 weeks.
3. To unmold, run warm water over the molds up to the rim, just until pops are released from sides, 5 to 15 seconds. Remove the covers and pull out the pops.
Notes: Use juice bar or pop molds with a 1/4- to 1/3-cup capacity. Cookware and hardware stores are selling many new models this year. Prep time: 10 to 15 minutes, plus at least 3 hours to freeze.
My dog Cole felt the urge to be in this picture. And although it is not the best picture I thought that I would put it in since he has yet to appear in my blog. Cole is our 2 1/2 year old Black Lab.