Frozen Lemon Pie Pops
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Gina Marie Miraglia Eriquez
Move over, ice pops: There's a new dessert making waves this summer. A blend of just four ingredients, these frozen pops are irresistibly creamy, with a sweet and tangy taste. Opt for our lemony take on this kid-frie
Ingredients
2 (14-ounce) cans sweetened condensed milk
2 tablespoons grated fresh lemon zest (from 2 to 3 medium lemons)
1 cup fresh lemon juice (from 7 medium lemons)
1 cup chilled heavy cream
Special equipment: 16-20 (3- to 5-ounce) ice pop molds; wooden ice pop sticks
Instructions
Whisk together condensed milk, zest, and juice. Beat cream until it just holds stiff peaks, then gently fold into condensed milk mixture.
Spoon into ice pop molds, stopping about 1/4 inch from top (filling will expand slightly when frozen). Tap filled molds on counter a couple of times to eliminate any air bubbles.
Put cover on molds and insert sticks, making sure they are straight (important for removing top when unmolding). Freeze until completely firm, about 4-5 hours.
To unmold, dip molds in a deep container, such as a pot of room-temperature water, letting water come to within 1/4 inch of top of molds, for 30 seconds. Remove cover and pull out pops. Serve immediately or wrap individually in plastic wrap and freeze until ready to serve.
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