FOR YOUR TABLE
Frozen Cherry Ice Pops
Recipe courtesy of Vicki Shanta Retelny (victoriashanta retelny.com)
© Tom Clements Photography
- 500 mL (2 cups) frozen unsweetened cherries, thawed
Put the cherries into a blender and purée until smooth. Pour cherry purée into 120-mL (4-oz) ice pop moulds and place in the freezer. Allow to freeze for at least 4 hours or overnight. Remove ice pops from moulds prior to eating. Makes 4 servings.
Tip: To add a boost of flavour, stir 80 mL (80 cup) plain or vanilla yogurt, 60 mL (¼ cup) chocolate chips and/or 30 mL (2 Tbsp) chopped nuts into the purée before pouring it into the moulds.
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