Published in our newsletter a few years ago, this recipe bears repeating. The timing is perfect, as it’s a refreshing, healthy treat for the 4th of July. This is a recipe your children will enjoy making with you. Chef Jen Yee at New York City’s Lafayette makes these refreshing and not-too-sweet icy treats. While she prefers the water content of 2 percent yogurt to yield the best texture, you can substitute whole-milk yogurt.
Servings: Makes 8-10 pops
Prep/Freezing Time: Allow 4 hours, 15 minutes total time.
1 pound strawberries, hulled and minced
3/4 cup fresh orange juice
1/4 teaspoon kosher salt
3 stalks rhubarb, trimmed and minced
4 ounces plain 2 percent Greek yogurt
1⁄2 cup honey, preferably orange blossom
1. Bring strawberries, juice, salt, and rhubarb to a simmer in a 4-qt. saucepan; cook until fruit begins to break down, 3–4 minutes.
2. Let cool and, using a slotted spoon, transfer 1/2 cup fruit to a bowl.
3. Transfer remaining fruit mixture to a blender; add yogurt and honey and purée until smooth.
4. Stir in reserved fruit; divide mixture between individual ice-pop molds.
5. Freeze 1 hour, then insert a popsicle stick into each mold; freeze until pops are solid, about 3 hours more.
6. To release ice pops from molds, briefly run the bottom of the molds under warm water.