Photo courtesy Anitra Kerr
I got this recipe in a newsletter (SimplyLivingSmart.com) and wanted to pass it on. The original recipe called for powdered sugar or agave, but use whatever sweetener you like.
1 1/2 pints strawberries, rinsed and hulled
sweetener to taste: about 1/4 c. sugar or agave, or 3 T. honey, or 1/2 c. powdered sugar, or 3-4 packets of stevia
Pulse strawberries with sugar and 1/3 cup water or orange juice (YUMMIER) in food processor until pureed, with some chunks of berries remaining. Pour half of mixture into a bowl.
Pulse remainder until smooth. Stir puree into mixture in bowl. Pour into 3-ounce molds or plastic cups, insert sticks or wooden spoons, and freeze until solid, at least 8 hours.
I'm going to make some strawberry-rhubarb pops: using one chopped and cooked stalk of rhubarb in place of a half pint of the strawberries. There should be enough sugar in the recipe anyway (if not, I'll add 'til it tastes good), and the rhubarb with give it a little kick. Kind of like the orange juice does, but a little more tangy. And a dash of vanilla is always good.