Rhubarb and Greek Yogurt Popsicles
User Reviews
5
Rhubarb and Greek Yogurt Popsicles
Description
The recipe begins by cooking cleaned and chopped rhubarb with sugar and water until softened into a thick compote, then pureeing it smooth and chilling it. Greek yogurt is thinned with milk, half and half, or cream until it reaches a consistency that can be spooned easily, maintaining a creamy but not runny texture. The cold rhubarb puree may also be adjusted with water for desired thickness.
Layers of yogurt and rhubarb are spooned alternately into popsicle molds, then frozen to set. This produces a popsicle with refreshing tartness from the rhubarb balanced by the creamy yogurt, offering contrasting textures and mildly sweetened flavor. The use of Greek yogurt adds protein and a slight tang, complementing the cooked fruit.
Ingredients
- 12 ounces rhubarb about 3 stalks
- 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
- 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.
- 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.
- 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.
- When the rhubarb is cooled, it will be thickened as well. Add a little water if you want to loosen it.
- 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.
- Insert popsicle sticks in each mold, the sticks will stand up by themselves, so no need for a top or foil covering.
- Freeze until firm, about 4 - 5 hours or overnight.
- 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.
- Eat right away or store in plastic baggies in the freezer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10popsicles
Amount Per Serving
Calories 61 kcal
% Daily Value*
| Calories | 61kcal | 3% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 10mg | 0% |
| Potassium | 133mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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