Lite Strawberry Daiquiri Pops

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Lite Strawberry Daiquiri Pops
July, with all its sultriness and Tropic of Cancer-esque atmosphere, is almost over. I mean, summer’s still going strong and I hate to sell August short, but it’s hard to ignore the fact that we’re swiftly heading for the crisp, breezy, apple-cinnamon glory that is September. The other day I was engaged in one of my favorite pastimes, meditating over the contents of my fridge, when I found myself feeling slightly melancholic over a half-used bottle of strawberry daiquiri mix. The party-iest part of summer is almost over…are we going to be in the mood to make daiquiris again?

Lite Strawberry Daiquiri PopsMaybe not…but we can certainly handle some daiquiri pops! So I gave them a whirl and they turned out great – that super-strawberry daiquiri mix flavor and a nice little rum kick, rolled together in a luscious little popsicle. If you have leftover daiquiri mix moping around your fridge, this is a great way to use it up. They’re easier and quieter than daiquiris – yes, I’m actually bothered by the din of a blender crushing ice – and you don’t have to gather a team of revelers to help you scarf a pitcher of drinks. You can grab one anytime you feel the need for some adult popsicle refreshment, as a party of one, even at 11 a.m. if it’s convenient.

That being said, these would be perfect for a party – so perfect, in fact, that they’re well worth buying mix for. What party wouldn’t daiquiris on a stick be welcome at? I can think of a few, but I don’t really want to throw those parties, or even bring a covered dish to them.

Lite Strawberry Daiquiri PopsLite Strawberry Daiquiri Pops
makes about 3 1/3 cups, enough to fill 10 1/3 cup popsicle molds

2 cups lite/no sugar added strawberry daiquiri mix (I used Master of Mixes brand)
1 cup washed, hulled and crushed strawberries
2/3 cup rum (this puts about a tablespoon of rum in each pop)
2 tablespoons lemon juice

1. Have your popsicle molds and sticks ready. Stir all the ingredients together in a pitcher, then carefully pour into the molds. Don’t insert the sticks yet, or they’ll just bob around and be frustrating.

2. Freeze for about half an hour, then insert the sticks. Freeze for about 2 more hours, then unmold and enjoy at will. If individually wrapped in plastic and stored inside a freezer-proof container, these should keep for two weeks.

Per 52g serving: 44 calories; 0g fat (0g sat); 0mg cholesterol; 4mg sodium; 2.5g carbohydrates; 0.1g protein

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