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Rhubarb and Greek Yogurt Popsicles

Yield: makes 10 popsicles

Ingredients

  • about 3 stalks of rhubarb (about 10-12 oz)
  • 1/2 cup sugar
  • 1 1/4 cups Greek yogurt (I used full fat)
  • milk or half and half or cream to thin the yogurt

Instructions

  1. Rinse and trim the rhubarb, and then cut it into 1 inch pieces. Put the fruit and the sugar, along with 2 tablespoons of water, into a saucepan. Heat, stirring constantly, until the mixture comes to a boil. Turn down the heat and cook until the rhubarb is completely soft, about 20 minutes. Stir occasionally, and add a little more water if the jam is too thick or sticks to the pan.
  2. Puree the rhubarb in a food processor until sooth. Refrigerate the puree until it is chilled. You should have at least 1 cup of puree.
  3. Mix the yogurt with heavy cream, half and half, or milk to thin it. You want it to be thick but have a creamy consistency. There is no exact mount here, but since you are going to be spooning the yogurt into the molds, you want it a little looser.
  4. When the rhubarb is cooled, it will be thickened as well. Add a little water if you want to loosen it.
  5. Beginning with the yogurt, spoon alternate layers of yogurt and rhubarb into each mold until they are filled. Insert a skewer or chopstick down into each mold and stir just a bit to mix the layers and create a marbleized effect.
  6. Insert popsicle sticks in each mold, the sticks will stand up by themselves, so no need for a top or foil covering.
  7. Freeze until firm, about 4 - 5 hours or overnight.
  8. To un-mold the pops, fill your sink with hot water. Immerse the mold up to but not over the top edge, and hold for about 15-20 seconds. If the pops don't slide out easily, immerse for a few seconds longer.
  9. Eat right away or store in plastic baggies in the freezer.
This entry is related to the following products. Click on any of them for more information.
Rhubarb, Yogurt,
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