1 can of Oregon Fruit Rhubarb in Strawberry Sauce
2 cups unsweetened Greek Yogurt (or non-dairy yogurt of choice)
2 Tablespoons honey
2 Tablespoons milk of choice (as needed)
Popsicle molds & sticks
- In a blender or food processor, pulse the rhubarb and sauce a few times to break up, leaving some chunks for texture, and transfer to a small bowl.
- Whisk yogurt & honey in a medium-sized bowl, until smooth and fully combined (If using a pre-sweetened yogurt, reduce amount of honey). Taste and adjust as needed to achieve the desired level of sweetness. Use milk as needed to thin the mixture until it's the consistency of pancake batter.
- To fill the popsicle molds: Alternate heaping tablespoons of the yogurt mixture and the rhubarb, beginning with the yogurt and ending with the rhubarb, leaving a quarter inch of headspace as the mixture will expand when frozen. Leave as is for a layered look, or use a small spoon to gently swirl the mixtures to create a marbled look.
- If using popsicle molds that allow immediate insertion, insert the sticks and freeze for a minimum of 6 hours, or according to the manufacturer's instructions. If using wooden sticks, freeze the popsicles for 2 hours before gently inserting sticks, then continue to freeze the popsicles for a total of 6-8 hours. To unmold, run each popsicle mold under warm water for approximately 15 seconds, until the popsicle slides out when tugged gently.
Makes 6 popsicles