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I know, I know…every week for the last 6 weeks something frozen has made its way onto Beard and Bonnet. Mainly because it’s hot and I can’t really think of much else I want to eat besides cold food, but also because they are all so tasty!!!
These particular popsicles require roasting fresh strawberries and rhubarb with brown sugar and balsamic vinegar. So technically I cooked a little something, right? The fruit is then blended until smooth and frozen in alternating layers with honey sweetened yogurt. Perfect for cooling down on a hot Summer day!Print
- Coconut oil
- 1 pound strawberries, washed, hulled, and quartered
- 1 cup sliced rhubarb, 1/4 inch size pieces are best
- 3 tablespoons fresh orange juice
- 1/2 cupten Free & Vegan)”> brown sugar
- 1/4 teaspoon salt
- 2 tablespoons balsamic vinegar
- 2 cups plain Greek yogurt
- 1–2 tablespoons honey
- Preheat the oven to 400°F and lightly grease a 13x9x2-inch baking dish with coconut oil. Set aside.
- In a large mixing bowl combine the strawberries, rhubarb, orange juice, brown sugar, salt, and balsamic vinegar. Stir to combine and transfer to the prepared baking dish.
- Roast in the oven for 15-20 minutes until the fruit is very tender. Remove from the oven and allow the fruit to cool completely.
- Once the fruit has cooled blend it in a high speed blender or food processor until smooth. In a separate small bowl mix the yogurt with the honey.
- Layer the popsicle molds with 1 tablespoon of the roasted fruit mixture followed by 1 tablespoon of the yogurt mixture until the molds are full. *No need to freeze in between layers.
- Insert popsicle sticks into the mold and freeze until solid, about 4-6 hours.
Cook/prep time does not include cooling time after roasting the fruit.