Christina Holmes

Atlanta-based pastry chef Jen Yee makes these refreshing and not-too-sweet icy yogurt pops. While she prefers the water content of 2 percent yogurt to yield the best texture, you can substitute whole-milk yogurt.

Yield: makes 8-10 pops
Time: 4 hours 15 minutes


  • 1 lb. strawberries, hulled and minced
  • 34 cup fresh orange juice
  • 14 tsp. kosher salt
  • 3 stalks rhubarb, trimmed and minced
  • 4 oz. plain 2 percent Greek yogurt
  • 12 cup honey, preferably orange blossom


  1. Bring strawberries, juice, salt, and rhubarb to a simmer in a 4-qt. saucepan; cook until fruit begins to break down, 3–4 minutes. Let cool and, using a slotted spoon, transfer 1⁄2 cup fruit to a bowl. Transfer remaining fruit mixture to a blender; add yogurt and honey and purée until smooth. Stir in reserved fruit; divide mixture between individual ice-pop molds. Freeze 1 hour, then insert a popsicle stick into each mold; freeze until pops are solid, about 3 hours more. To release the yogurt pops, briefly run the bottom of the molds under warm water.