Ingredients:

Strawberry Layer
1 cup (250 mL) hulled and halved strawberries
1/2 cup (125 mL) water
1/4 cup (60 mL) granulated sugar

Custard Layer:
1/2 cup (125 mL) granulated sugar
1 tbsp (15 mL) cornstarch
Pinch salt
1 cup (250 mL) milk
2 egg yolks
1 tsp (5 mL) vanilla extract

Instructions:

Strawberry Layer: Combine strawberries, water and sugar in blender. Purée until smooth. Divide half the mixture evenly between 10 (2 oz/60 mL) popsicle molds (only fill 1/3 of the way up each mold). Freeze for 30 minutes or until surface is set.

Custard Layer: Meanwhile, stir sugar with cornstarch and salt in medium saucepan; whisk in milk until smooth. Cook over medium heat, stirring constantly, for 7 to 10 minutes or until thickened.

Beat egg yolks in heatproof bowl; whisk in some of the hot milk mixture. Whisk warm egg yolk mixture back into saucepan. Cook, stirring constantly, for 1 minute or until very thick. Remove from heat and strain through fine mesh sieve; stir in vanilla. Set bowl in an ice bath, stirring often, for 20 minutes or until custard is cool.

Carefully spoon custard over semi-frozen strawberry layer (only fill 2/3 of the way up each mold). Freeze for 1 hour or until surface is set. Spoon remaining strawberry mixture over semi-frozen custard layer. Freeze for 6 hours or until completely set. Popsicles can be held in the freezer for up to 1 month.

Makes 10 servings

Recipe courtesy of Egg Farmers of Canada

Tips:

• Serve any remaining strawberry and custard mixture with biscuits or scones for a quick strawberry shortcake treat.
• Hold the bottom and sides of the mold under warm running water to help the popsicle release easily.

Nutrients per serving:

Calories: 86
Carbohydrate: 1.5 g
Fat: 1.5 g
Protein: 1 g
Sodium: 26 mg
Sugars: 17 g
Fibre: 0.5 g