Summer Cherry Fruit Pops

INGREDIENTS

Creamy Coconut and Cherry Pops

• 1 ¼ cups coconut milk

• 2 tsp liquid honey or maple syrup

• ⅛ tsp ground cardamom

• 1 cup fresh, pitted sweet cherries, finely chopped (to press for juice)

• 4 tsp fresh, pitted sweet cherries, finely chopped (to include in popsicle mold)

Cherry Cheesecake Pops

• 3 cups fresh, pitted sweet cherries, finely chopped

• 2 Tbsp maple syrup

• ½ brick cream cheese, softened (125 g)

• ½ tsp vanilla

• 1 Tbsp water

INSTRUCTIONS

Creamy Coconut and Cherry Pops

1. In small bowl, press 1 cup chopped cherries with a fork. Strain through a fine sieve, set juice aside and discard pulp.

2. Combine coconut milk, honey and cardamom in a medium bowl.

3. Add in 1 tsp of each chopped cherries to each mold.

4. Pour 75 mL of cream mixture into each popsicle mould.

5. Top each mold with 25 mL of cherry juice.

6. If necessary, use tape to create braces to hold popsicle sticks in place. Insert sticks in the middle of braces. Freeze 2 hours or until set.

Cherry Cheesecake Pops

1. Combine cherries and 1 tsp sugar over medium high heat in a medium saucepan. Cook, stirring often until mixture is thickened, about 10 min. Set aside to cool.

2. Mix cream cheese, 1 tsp remaining sugar, vanilla, and water in a small bowl; blend until smooth. Mix thoroughly.

3. Spoon 4 tsp of cherry mixture into ice pop molds. Top with 1 tsp cream cheese mixture. Top with remaining 1 tsp cherry mixture. Insert sticks. Freeze 2 hours or until set.

| Adapted from Food Network