I wanted to replicate strawberry rhubarb crumble in the form of a frozen pop, and it worked! My yogurt pop is creamy and fruity with a tasty graham cracker crumble.
In a food processor, blend the Oregon Fruit Rhubarb in Strawberry Sauce until there are no more chunks. Set aside.
Whisk the yogurt and 4 tablespoons of honey together until blended. If you prefer sweeter treats, add more honey to the mixture and taste until you reach the desired sweetness. Slowly add the milk to thin out the yogurt to a pancake batter consistency. Set aside.
Crush up the graham crackers. Add 2 tablespoons of melted butter and 1 tablespoon of honey over the crushed graham crackers, and mix thoroughly.
Fill each mold to the halfway point with equal parts of yogurt and fruit mixture. Use a butter knife to swirl each pop. Place the molds in the freezer for 30 minutes.
After 30 minutes, remove the molds from the freezer. Sprinkle a layer of the crumble into each mold over the first layer of yogurt and fruit. Use your finger to gently press the crumble down.
Add the remaining yogurt and fruit into each mold, leaving a small space at the top for more crumble. Use a knife to swirl the top fruit and yogurt layer. Fill the remaining pops with a layer of crumble and use a finger to gently press it down.
Press the ice pop sticks into the center of each mold, leaving about 1 ½ inch sticking out.
Cover and freeze for at least 6 hours.
To remove the pops, run a bit of warm water on the molds, or let the pops sit on the counter for roughly 5 minutes. Gently tug on the sticks to remove and enjoy!
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