Strawberry Rhubarb Yogurt Pops

Name: Strawberry Rhubarb Yogurt Pops
Cook time: PT0D4H15M
Total time: PT0D4H15M
Yield: makes 8-10 pops
Ingredients: 1 lb. strawberries, hulled and minced; 3 ⁄ 4 cup fresh orange juice; 1 ⁄ 4 tsp. kosher salt; 3 stalks rhubarb, trimmed and minced; 4 oz. plain 2 percent Greek yogurt; 1 ⁄ 2 cup honey, preferably orange blossom

Creamy, refreshing, and not-too-sweet.

Serves
makes 8-10 pops
Time
4 hours 15 minutes

CHRISTINA HOLMES

By Jen Yee

Published on April 13, 2015

Atlanta-based pastry chef Jen Yee makes these refreshing and not-too-sweet icy yogurt pops. While she prefers the water content of 2 percent yogurt to yield the best texture, you can substitute whole-milk yogurt.

Ingredients

1 lb. strawberries, hulled and minced
³⁄₄ cup fresh orange juice
¹⁄₄ tsp. kosher salt
3 stalks rhubarb, trimmed and minced
4 oz. plain 2 percent Greek yogurt
¹⁄₂ cup honey, preferably orange blossom

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Instructions

Step 1

Bring strawberries, juice, salt, and rhubarb to a simmer in a 4-qt. saucepan; cook until fruit begins to break down, 3–4 minutes. Let cool and, using a slotted spoon, transfer 1⁄2 cup fruit to a bowl. Transfer remaining fruit mixture to a blender; add yogurt and honey and purée until smooth. Stir in reserved fruit; divide mixture between individual ice-pop molds. Freeze 1 hour, then insert a popsicle stick into each mold; freeze until pops are solid, about 3 hours more. To release the yogurt pops, briefly run the bottom of the molds under warm water.