Recipes

1. In a blender, whirl 2 cups rinsed, hulled strawberries until smooth.

Push through a fine strainer into a 1-quart glass measure; discard seeds.

Return berry purée to blender and whirl in 1/2 cup light sour cream, 2 to 3 tablespoons sugar (to taste), and 2 teaspoons lemon juice until smooth.

2. Pour fruit mixture into 6 to 8 juice bar molds (see notes below).

Attach covers firmly and insert sticks, leaving 1 1/2 to 2 inches of each sticking out.

Set molds in freezer, making sure they're level and upright, and freeze until firm, at least 3 hours, or up to 2 weeks.

3. To unmold, run warm water over the molds up to the rim, just until pops are released from sides, 5 to 15 seconds.

Remove the covers and pull out the pops.

Notes: Use juice bar or pop molds with a 1/4- to 1/3-cup capacity.

Cookware and hardware stores are selling many new models this year.

Prep time: 10 to 15 minutes, plus at least 3 hours to freeze.