Chef Jen Yee at New York City’s Lafayette makes these refreshing and not-too-sweet icy treats. While she prefers the water content of 2 percent yogurt to yield the best texture, you can substitute whole-milk yogurt.
- 1 lb. strawberries, hulled and minced
- 3⁄4 cup fresh orange juice
- 1⁄4 tsp. kosher salt
- 3 stalks rhubarb, trimmed and minced
- 4 oz. plain 2 percent Greek yogurt
- 1⁄2 cup honey, preferably orange blossom
- 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 ice pops from molds, briefly run the bottom of the molds under warm water.