Strawberry Rhubarb Creamsicle Popsicles
Summer just got a whole lot more fun with these strawberry rhubarb creamsicle popsicles! Super easy to make, you don’t even need popsicle molds.
Servings 8 popsicles
Calories 125kcal
Ingredients
- 1 lb hulled strawberries
- 2 cup rhubarb about 2 stalks
- ⅔ cup granulated sugar
- ¼ cup water
- 2 cup plain yogurt
Instructions
- In a small pot combine fruit, ⅓ cup sugar and water and cook over medium heat.
- When the mixture starts to boil, reduce to simmer and cook until fruit mixture has thickened, about 15 minutes.
- Pour strawberry mixture into a small bowl and chill in the refrigerator for 20 minutes.
- In a separate bowl, whisk together yogurt with ⅓ cup sugar.
- Alternate pouring the strawberry mixture and the yogurt mixture in layers into 4 oz popsicle containers.
- Using a wooden skewer or a knife, swirl the strawberry and yogurt mixtures together. Do not over mix.
- Place popsicle stick in the center of the mold and freeze until hardened, at least 6 hours.
Notes
Serving Suggestions: You can also make popsicles using just the fruit mixture, without the yogurt.
Cooking Tips: You can also use 4-oz paper cups as your popsicle mold. Just tear the cup off the popsicle when you are ready to eat!
TO FREEZE: These will keep in the freezer for up to 4 months. Make sure that the popsicles are completely covered while it sits in the freezer. The popsicle molds automatically do this, so if you are using paper cups as molds, be sure to completely cover them with foil.
Nutrition
Serving: 1popsicle | Calories: 125kcal | Carbohydrates: 26g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 42mg | Fiber: 2g | Sugar: 24g
