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 moulds 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.
This recipe was originally published in the May 2025 issue of alive magazine.
Honey Rhubarb Yogurt Ice Pops
Ingredients
- 2 cups (500 mL) fresh rhubarb, washed and chopped
- 1/4 cup (60 mL) raw honey
- 2 cups (500 mL) full-fat Greek or Skyr yogurt
- 1 1/2 tsp (7 mL) vanilla bean paste
Directions
01
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.
02
In mixing bowl, whisk together Greek yogurt and vanilla paste until smooth.
03
Into each ice pop mould, spoon a little of the rhubarb mixture, followed by a layer of yogurt. Repeat until moulds are full, alternating layers for a marbled effect.
04
Insert small wooden sticks into moulds and freeze for at least 6 hours, or until fully set.
05
To remove ice pops, run moulds under warm water for a few seconds to loosen. Unmould and serve.
Corinne Quesnel is a Vancouver-based photographer, recipe developer, and health writer. She creates visually stunning, nutritious recipes, blending her passion for food and wellness with creative flair.
