Strawberry-Chia Breakfast Pops

• One 5-ounce can evaporated milk
• Juice of 1 lime
• 3 tablespoons honey
• 2 tablespoons chia seeds
• 6 large strawberries

1. Special equipment: four 3- to 4-ounce ice pop molds
2. Whisk together the evaporated milk, lime juice, honey and chia seeds in a medium bowl.
3. Cover and refrigerate until the seeds have plumped, about 2 hours, stirring halfway through.
4. Hull and finely chop the strawberries and stir them into the chia mixture.
5. Spoon the strawberry-chia pudding evenly among four 3- to 4-ounce ice pop molds (it will be thick); tap the molds on the countertop to pop any air bubbles.
6. Freeze the pops until solid, at least 8 hours and up to overnight.
7. Let sit at room temperature for a few minutes before unmolding.
8. The pops will keep in the freezer for up to 2 weeks.

milk, lime, honey, chia seeds, strawberries

Taken from www.foodnetwork.com/recipes/food-network-kitchens/strawberry-chia-breakfast-pops.html (may not work)