Rhubarb and Greek Yogurt Popsicles

Rhubarb and Greek Yogurt Popsicles could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. One portion of this dish contains roughly 3g of protein, 6g of fat, and a total of 111 calories. For 45 cents per serving, you get a side dish that serves 10. Head to the store and pick up cream, greek yogurt, sugar, and a few other things to make it today. This recipe is liked by 242 foodies and cooks. Mother's Day will be even more special with this recipe. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by The View from Great Island. All things considered, we decided this recipe deserves a spoonacular score of 24%. This score is not so great. Similar recipes are Greek Yogurt Popsicles, Greek yogurt, hemp milk and raspberry popsicles, and Meyer Lemon-Greek Yogurt Pound Cake with White Chocolate-Greek Yogurt Topping.

Servings: 10

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. Rinse and trim the rhubarb, and then cut it into 1 inch pieces.

2. Put the fruit and the sugar, along with 2 tablespoons of water, into a saucepan.

3. 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.

4. 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.

5. 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:

covered percent of daily need