Roasted Cherry-Almond Milk Pops
- Preheat oven to 425 degrees F. In a medium bowl whisk together milk, yogurt, 2 tsp. of the honey, and the vanilla. Divide half of the mixture among ice pop molds, filling each about one-third full. Freeze 1 1/2 hours or until nearly firm. Chill remaining milk mixture until needed.
- Meanwhile, arrange cherries in a 2-qt. square baking dish. Roast 25 to 30 minutes or until juices start to thicken, stirring once. Transfer cherries to a blender or food processor. Add cinnamon and remaining 1 tsp. honey. Cover and blend or process until smooth; cool.
- Spoon cherry mixture over milk mixture in molds; swirl slightly. Freeze 1 hour or until nearly firm. Top with reserved milk mixture; swirl slightly. Cover and freeze at least 4 hours or until firm. Let stand 10 minutes before serving.
Nutrition Facts (Roasted Cherry-Almond Milk Pops)
- Per serving:
- 47 kcal cal.,
- 1 g fat
- (0 g sat. fat,
- 0 g polyunsaturated fat,
- 0 g monounsatured fat),
- 1 mg chol.,
- 36 mg sodium,
- 8 g carb.,
- 1 g fiber,
- 7 g sugar,
- 1 g pro.
- Percent Daily Values are based on a 2,000 calorie diet