• Cooking Time:
  • Servings:
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  • 2 cups fresh strawberries (rinsed and hulled)
  • 1/2 cup light sour cream
  • 2-3 Tbls sugar
  • 2 tsp lemon juice


  • 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.

Categories: Fruit  Snack 

Author Credit: Sunset Magazine

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