Swirls of tart rhubarb and creamy Greek yogurt make these high-protein ice pops a refreshing spring treat. These ice pops are a refreshing and nourishing way to cool off during sunny days.
The more the merrier!
For ultimate deliciousness, add a layer of wholesome granola to the ice pop molds for a fun and crunchy surprise in every bite. A drizzle of melted dark chocolate over the frozen popsicles before serving can also elevate this perfect springtime dessert.
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This recipe originally appeared on alive.com as “Honey Rhubarb Yogurt Ice Pops.”
Honey Rhubarb Yogurt Ice Pops
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Instructions
- In small saucepan, combine rhubarb and honey. Cook over medium heat, stirring occasionally, for 10 to 12 minutes, until rhubarb is soft and jam-like. Let cool completely.
- In mixing bowl, whisk together Greek yogurt and vanilla paste until smooth.
- Into each ice pop mold, spoon a little of the rhubarb mixture, followed by a layer of yogurt. Repeat until molds are full, alternating layers for a marbled effect.
- Insert small wooden sticks into molds and freeze for at least 6 hours, or until fully set.
- To remove ice pops, run molds under warm water for a few seconds to loosen. Unmold and serve.
