| Level: | Easy |
| Total: | 3 hr 30 min |
| Prep: | 10 min |
| Inactive: | 3 hr |
| Cook: | 20 min |
| Yield: | 6 pops |
Ingredients
- 1 12-ounce bag frozen cherries
- 3 tablespoons sugar
- 1 tablespoon fresh lemon juice
- 3/4 cup sour cream
- 2/3 cup sweetened condensed milk
- 1/4 teaspoon almond extract
- Pinch of kosher salt
- 1/4 cup almonds
Instructions
- Combine the cherries, 1/4 cup water and the sugar in a small pot and bring to a simmer over medium heat. Cook, mashing occasionally, to make a chunky syrup, about 8 minutes. Let cool, then stir in the lemon juice. Meanwhile, whisk the sour cream, condensed milk, almond extract and salt in a bowl.
- Fill 6 pop molds about one-quarter of the way with some of the cherry mixture. (Wipe any drips off the insides of the molds with a paper towel for even layers.) Freeze until just set, about 30 minutes. Repeat with the sour cream mixture, filling the molds about halfway; freeze again. Add the remaining cherry mixture and freeze, then top with the remaining sour cream mixture; insert wooden sticks into the pops and freeze until completely solid, about 2 more hours.
- Meanwhile, preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and bake until golden, 7 to 10 minutes. Let cool, then chop.
- To release the pops, briefly run the molds under hot water. Press the almonds around the bottoms.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 260 |
| Total Fat | 12 g |
| Saturated Fat | 5 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 2 g |
| Sugar | 33 g |
| Protein | 5 g |
| Cholesterol | 27 mg |
| Sodium | 76 mg |
Reviews
Nutz for Cherriez
Refreshing Cherry Sour Cream Paleta