Strawberry Rosé Popsicle Punch
|2½||cups roughly chopped, thawed frozen strawberries (12 ounces)|
|3||packets Stevia In The Raw® or 2 tablespoons Stevia In The Raw® Bakers Bag|
|1||tablespoon fresh lemon juice|
|1||bottle rosé or sparkling rosé wine|
In a blender combine strawberries, Stevia In The Raw®, and lemon juice and blend until smooth. Divide between popsicle molds in a standard 10-popsicle mold. You should be able to fill 5 of the molds. Place cover on mold and insert popsicle sticks. Freeze until solid, at least 8 hours or overnight.
To remove popsicles from mold, dip mold all the way to the brim in cool water just long enough to loosen popsicles. Place popsicles on a baking sheet and return to freezer until ready to use. To save popsicles longer than 1 day, place in a resealable plastic freezer bag or container and keep frozen.
To serve, place 1 popsicle stick-up in a large wine glass, and pour rosé wine over popsicle. Serve immediately.
Per serving (7 oz.): 150 calories, 0g fat (0g saturated fat, 0g trans fat), 13g carbohydrates, 1g protein, 1g dietary fiber, 10mg sodium, 9g sugar