4-LAYER CHERRY ICE-POPS
MAKES 6 SERVINGS.
12 oz bag frozen cherries
3 tbs sugar
1 tbs lemon juice
3/4 cup sour cream
2/3 cup sweetened condensed milk
1/4 tsp almond extract
Pinch of salt
1/4 cup nuts
Combine cherries, 1/4 cup water, and sugar in a pot, bring to a simmer. Cook, mashing to make a chunky syrup. Let cool, then stir in lemon juice. Whisk sour cream, milk, almond extract, and salt in a bowl. *Fill 6 pop molds with cherry mixture. Freeze until set. Repeat with sour cream mixture. Freeze again. Add remaining cherry mixture, freeze, then top with remaining sour cream mixture. Insert wooden sticks into pops, freeze until solid. *Heat oven to 350 degrees. Spread almonds on a baking sheet, bake until golden 10 min. Let cool, then chop. To release pops, run molds under hot water. Press almonds around bottoms. SERVE & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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