1canRhubarb slices in strawberry juice 1 can equals 2 cups of fruit
2average sized mint leaves
1vanilla yogurt (8 ounce)To make it dairy-free, use your favorite non-dairy yogurt
additional cut strawberries and mint sprigs
Add the canned fruit, water, lime juice, and mint leaves to the blender and blend on medium-high until fully blended.
Pour evenly into 6 popsicle molds, leaving about ½ inch at the top to allow room for the mixture to expand while freezing.
Gently spoon and swirl about a tablespoon of vanilla yogurt into each popsicle. Feel free to add more until the yogurt is gone.
Optional: place sliced strawberries and/or small mint leaves into the popsicles for added texture and flavor.
Place popsicle stick tops into each mold, then freeze the popsicle mixtures for at least 6 hours or up to overnight.
To remove frozen popsicles from mold: either allow to thaw slightly at room temperature until popsicles more easily slide out of the mold, or gently run molds under warm water for about 20 seconds each to make it easier to remove from the molds.
Keep any remaining popsicles in the freezer for 3-4 weeks.
Find the original recipe and more recipes, food, wine and travel tips at UrbanBlissLife.com