Sweet Corn and Basil Yogurt Pops

Name: Sweet Corn and Basil Yogurt Pops
Prep time: 9 h 15 min
Cook time: 9 h 15 min
Total time: 9 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 2 ears fresh sweet corn, husks removed, cleaned; 59 milliliters chopped fresh basil leaves; 237 milliliters half-and-half; 8 ice pop molds or paper cups (3-oz size) and craft sticks (flat wooden sticks with round ends); 118 milliliters sugar; 237 milliliters Yoplait® Original plain yogurt

For 86 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 213 calories, 4g of protein, and 10g of fat. This recipe serves 8. Head to the store and pick up paper cups and craft sticks, basil leaves, half-and-half, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 9 hours and 15 minutes. It is a good option if you're following a gluten free diet.

Instructions

Cut corn from cobs to equal 1 cup; cut cobs in half. In 4-quart saucepan, mix corn kernels, corn cobs, half-and-half and sugar.

Ingredients you will need

Corn

Sugar

Equipment you will use

Sauce Pan

Heat to boiling over medium-high heat. Cover; remove from heat.

Let stand 1 hour.

Discard corn cobs. In blender, place corn mixture. Cover; blend on medium-high speed about 1 minute or until smooth. Press mixture through strainer into large bowl. Stir in yogurt and basil.

Ingredients you will need

Yogurt

Basil

Corn

Equipment you will use

Sieve

Blender

Bowl

Divide mixture evenly among ice pop molds. (If using paper cups, pour mixture into cups and cover with foil. With knife, make small slit in center of foil and slide craft stick through hole.) Freeze 8 hours or until firm. To serve, remove pops from molds or peel off paper cups.

Ingredients you will need

Ice