Straw­berry Chia Pops with Choco­late Driz­zle & Pis­ta­chios

Clean Eating - - SEAFOOD -

with Choco­late Driz­zle & Pis­ta­chios






Sweet, in-sea­son straw­ber­ries are the base of these pretty pops along with fiber-rich chia seeds. An op­tional boost of pro­tein pow­der helps keep you sa­ti­ated un­til lunch.

2 cups stemmed and chopped straw­ber­ries 3 tbsp pure maple syrup, di­vided 1 tbsp black or white chia seeds 1 tsp pure vanilla ex­tract 1½ cups whole-milk yo­gurt ½ cup plain unsweet­ened al­mond milk 2 tbsp un­fla­vored whey pro­tein pow­der, op­tional (TRY: Nat­u­ral Fac­tors Whey Fac­tors Grass Fed Whey Pro­tein Un­fla­vored)

1. To a small saucepan on medium, add straw­ber­ries and 2 tbsp wa­ter and cook, stir­ring oc­ca­sion­ally, un­til fruit breaks down and be­comes syrupy, 8 to 10 min­utes. Re­move from heat; mash with a fork. Stir in 2 tbsp maple syrup, chia seeds and vanilla. Set aside to cool com­pletely, about 10 min­utes.

2. In a large bowl, com­bine yo­gurt, milk, pro­tein pow­der (if us­ing) and re­main­ing 1 tbsp maple syrup. Stir in fruit mix­ture. Spoon into molds and add sticks. Freeze un­til set, at least 4 hours.

3. Pre­pare top­ping: Fill a small pot with 2 inches wa­ter and bring to a sim­mer. Re­duce to low and set a heat-proof bowl over top. Add choco­late and oil and melt, stir­ring oc­ca­sion­ally, 45 to 60 sec­onds. Run pop molds un­der warm wa­ter to loosen and gen­tly re­move pops; place on a tray. Driz­zle choco­late mix­ture over pops; sprin­kle with pis­ta­chios.

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