Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"I do the cooking at home. Where we eat no more than 100 grams of meat a day and have 'tons' of fresh vegetables. I prepare the vegetables with a wide range of herbs, spices and such. We also keep on hand lots of fruit, yogurt and great breads." -Graham Kerr, Genius
The refrigerator light goes on...
This recipe can vary depending on the size of pop mold you have or can find. I have both 4 and 6 ounce frozen pop molds but you can often find 8 ounce molds as well. At 40 calories for a 4 ounce pop you can afford to have an 8 ounce size. Enjoy!
Cottage Cheese
Cottage cheese is simply the step before cheese is allowed to solidify and the result is very high moisture curds. When cottage cheese is completely drained it becomes farmer's cheese. In America the curds are usually washed to reduce the acidity and this unfortunately makes them somewhat bland.
Cottage cheese is generally produced in three curd sizes, but the most widely available is the smaller curd cheese. It is low in fat with the whole milk version being 2 grams fat per ounce. Low-fat cottage cheese is 1 gram of fat per ounce and a non-fat is available.
Place non-fat yogurt, cottage cheese, Splenda and lime juice in a blender. Puree until smooth.
Pour into freezer pop molds and place sticks into each pop. Freeze for at least 3 hours.
When ready to serve run the plastic molds under hot water being sure to not get any water inside the mold with the frozen pop. It will take only about 5 - 10 seconds to loosen the pop depending on the type of mold you use.
