Description
Refreshing and creamy popsicles made with a delicious blend of rhubarb and strawberries, perfect for a hot day.
Ingredients
Scale
- 1 cup chopped rhubarb
- 1 cup strawberries, chopped
- 1/4 cup honey or maple syrup
- 1/2 cup Greek yogurt (or coconut yogurt)
- 1 tsp vanilla
Instructions
- In a saucepan, simmer rhubarb, strawberries, and honey for 10 minutes until soft. Let cool.
- Blend until smooth or mash for a chunkier texture.
- Mix yogurt and vanilla separately.
- Layer fruit and yogurt in popsicle molds, swirling with a skewer or spoon handle.
- Freeze for at least 4 hours or overnight. Unmold and enjoy that first cool, creamy bite.
Notes
- For a vegan option, use coconut yogurt and maple syrup.
- Adjust sweetness according to your taste.
- These popsicles can be stored in the freezer for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 popsicle
- Calories: 80
- Sugar: 10g
- Sodium: 20mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg