Rhubarb And Raspberry Yogurt Pops

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 9 ounces rhubarb, peeled and diced
• 1 3/4 ounces fine blond unbleached cane sugar
• 2 tablespoons water
• 6 1/3 ounces raspberries
• 2 tablespoons fine unbleached cane sugar
• 1 tablespoon lime juice
• 10 1/2 ounces greek yogurt
• 2 tablespoons fine unbleached cane sugar

Recipe

• 1 place your shot glasses in the freezer.
• 2 to make the raspberry syrup, place the fruit in a pot with 2 tbsp sugar, the lime juice and bring to a boil, cooking for 2 minute
• 3 strain to remove seeds and pour back in the pot. cook until you obtain a thick syrup-like consistency, on medium heat. let cool.
• 4 pour in the glasses along the edges to describe a pattern and place in the freezer again.
• 5 to prepare the rhubarb, place 5 tbsp sugar with the peeled and diced rhubarb in a pot. add 2 tbsp water. cook until the rhubarb is soft and let cool. purée finely in a food processor.
• 6 mix this rhubarb purée with the yogurt and 2 tbsp sugar. adjust the sweetness according to taste.
• 7 place in the fridge to cool (or use an ice cream machine to churn) and then pour in the shot glasses. place in the freezer again.
• 8 while still soft, insert the wooden sticks.
• 9 place in the freezer once more so that the yogurt pops fully set.