Name: Strawberry-Rhubarb Ice Pops
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 pops
Ingredients: 3 cups chopped fresh or frozen rhubarb (1/2 inch); 1/4 cup sugar; 3 tablespoons water; 1 cup strawberry yogurt; 1/2 cup unsweetened applesauce; 1/4 cup finely chopped fresh strawberries; 2 drops red food coloring, optional; 8 freezer pop molds or 8 paper cups (3 ounces each) and wooden pop sticks

These cool, creamy pops are a deliciously different way to use up the bounty from your rhubarb patch. —Donna Linihan, Moncton, New Brunswick

Rhubarb

If using frozen rhubarb, measure it while still frozen, then thaw completely. Drain in a colander, but do not press the liquid out.

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Strawberry-Rhubarb Ice Pops

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Yield:8 pops

Prep:10 min

Cook:15 min

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Ingredients

3 cups chopped fresh or frozen rhubarb (1/2 inch)
1/4 cup sugar
3 tablespoons water
1 cup strawberry yogurt
1/2 cup unsweetened applesauce
1/4 cup finely chopped fresh strawberries
2 drops red food coloring, optional
8 freezer pop molds or 8 paper cups (3 ounces each) and wooden pop sticks

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Directions

Place rhubarb, sugar and water in a large saucepan; bring to a boil. Reduce heat; simmer, uncovered, until thick and blended, 10-15 minutes. Remove 3/4 cup mixture to a bowl; cool completely. (Save remaining rhubarb for another use.)

Add yogurt, applesauce and strawberries to bowl; stir until blended. If desired, tint with food coloring. Fill each mold or cup with about 1/4 cup rhubarb mixture. Top molds with holders; top cups with foil and insert sticks through foil. Freeze until firm.

Nutrition Facts

1 pop: 72 calories, 0 fat (0 saturated fat), 2mg cholesterol, 18mg sodium, 16g carbohydrate (14g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch.

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