Recipes

Roasted Cherry-Almond Milk Pops

Hands-On Time: 15 minutes
Total Time: 7 hours, 20 minutes

Ingredients
1½ cups unsweetened almond or chocolate-almond milk

¼ cup plain whole-milk Greek yogurt

3 teaspoons honey or agave syrup

1 teaspoon vanilla

2 cups unsweetened frozen pitted dark sweet or tart red cherries

¼ teaspoon ground cinnamon

Directions
1. Preheat oven to 425°F. In a medium bowl whisk together milk, yogurt, 2 teaspoons honey, and the vanilla. Divide half of the mixture among ice pop molds, filling each about one-third full. Freeze 1½ hours or until nearly firm. Chill remaining milk mixture until needed.

2. Meanwhile, arrange cherries in a 2 quart square baking dish. Roast 25 to 30 minutes or until juices start to thicken, stirring once. Transfer cherries to a blender or food processor. Add cinnamon and remaining 1 teaspoon honey. Cover and blend or process until smooth; let cool.

3. Spoon cherry mixture over milk mixture in molds; swirl slightly. Freeze 1 hour or until nearly firm. Top with reserved milk mixture; swirl slightly. Cover and freeze at least 4 hours or until firm. Let stand 10 minutes before serving.