Strawberry Rhubarb Yogurt Pops

Amy Scheuerman

If you're skeptical at the idea of yogurt popsicles because they sound like a healthy dessert alternative, you'll be won over as soon as you taste the strawberry rhubarb puree that is their base. These tangy, fruity frozen popsicles taste better than any store bought popsicles, and have a fantastic creaminess to them.

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Ingredients

2 cups peeled and diced rhubarb about 4 stalks
¼ cup granulated sugar
2 tablespoons water
2 cups hulled and quartered strawberries
2 tablespoons lemon juice about ½ lemon
10 ounces Greek-style yogurt preferably whole-fat or 2%

Instructions

Place the rhubarb, granulated sugar, and water in a pot and heat until simmering. Cook for 4 minutes, until the rhubarb is beginning to soften.
Add the strawberries and lemon juice and cook for another 5 minutes.
Remove from the heat and allow to cool to about 80 degrees. Puree in a blender until smooth.
Add the yogurt to the blender and blend to combine. Adjust the sweetness or tartness to taste with superfine sugar or lemon juice.
Pour into popsicle molds or tall shot glasses and freeze for about 20 minutes. Insert the popsicle sticks and freeze for another 2 hours until fully hardened.

Notes

The frozen popsicles should just slide out of the molds or shot glasses with a little encouragement, but should they prove stubborn you can always run warm water over the outside.