Strawberry Pops

Ingredients
Makes 30
2 bag frozen strawberries, thawed
4 tablespoons fresh lemon juice
3 cups plus 2 tablespoons sugar
5 1/2 teaspoons unflavored gelatin
3 cups frozen whipped topping (I used Extra Creamy)

Directions

• Puree strawberries, lemon juice, and 3 cups sugar in a food processor. Press through a fine sieve into a bowl, discarding pulp. You should have 6 cups puree.


• Heat 3T water in a microwave for 30 seconds. Dissolve gelatin in the water. Add 1 1/2 cups of the strawberry puree; return mixture to bowl with remaining strawberry puree.
• Chill for 10 minutes in the refrigerator, stirring constently. Then remove from the refrigerator and fold in the whipped topping.
• Meanwhile, rip aluminum foil into strips; wrap around 1oz paper cups so it extends above the rim by about 1 inch. Place cups on a rimmed baking sheet; fill each with about 1.5 ounces of strawberry mixture. Freeze until set, about 2 hours.
• Remove from freezer 20 minutes before serving; remove collars. Optionally you can top each popper with a dollop of whipped toping, chocolate shavings, or both.

Adapted from Martha here.