Say “hello” to your new favorite treat! These strawberry rhubarb yogurt pops are the perfect way to beat the spring and summer heat without cheating on your diet. 

Servings: 8-10


  • 1 lb. 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

Step 1: Bring strawberries, juice, salt and rhubarb to a simmer in a 4-quart saucepan, and cook until the fruit begins to break down, about 3–4 minutes. Let cool.

Step 2: Using a slotted spoon, transfer 1/2 cup of fruit to a small bowl. Transfer the remaining fruit mixture to a blender; add yogurt and honey and purée until smooth. Then, stir in the reserved fruit.

Step 3: Divide the mixture between individual ice-pop molds. Freeze for one hour, then insert a popsicle stick into each mold. Continue freezing until pops are solid, about 3 hours more. To release ice pops from molds, briefly run the bottom of the molds under warm water.

This dish is best served during the spring and summer when the fruit is in season. Use the hashtag #DKMCrecipes to share your dishes and let us know other recipes you would like to try.