Sweet Corn Frozen Pops


Recipe by Deanna Segrave-Daly, RD, LDN

Serves 6

1 c low-fat milk
1⁄4 c sugar
1 1⁄4 c nonfat plain Greek yogurt
1⁄4 tsp vanilla extract
6 popsicle sticks
2 (4 oz.) paper cups (for extra mixture)

Add Libby’s® Whole Kernel Sweet Corn to bowl. Do not throw out Libby’s® Cups; wash and dry to use for freezing pops. Mash Libby’s® Whole Kernel Sweet Corn with potato masher to release liquid.

In medium pot over medium heat, add Libby’s® Whole Kernel Sweet Corn, milk and sugar. Heat for 5 minutes, mixing a few times, until sugar dissolves and corn softens. Remove from heat and puree in blender. Pour through mesh sieve into medium bowl. Cool in refrigerator for about 10 minutes.

Whisk yogurt and vanilla extract into cooled corn milk. Pour mixture into four empty Libby’s® Cups and any remaining mixture into two 4 oz. paper cups. Position 3½-inch popsicle stick in the center of each Libby’s® Cup and freeze overnight.