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.
- 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