Strawberry Rhubarb Ice Pops Food

STRAWBERRY-RHUBARB ICE CREAM

Steps:

• In a small saucepan, bring the rhubarb, 1/2 cup sugar and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is tender. Remove from the heat; sprinkle gelatin and cinnamon over rhubarb mixture. Let stand for 1 minute. Stir until dissolved. Cool to room temperature. Stir in marshmallows., In a large saucepan, heat the milk, salt and remaining sugar to 175°. Remove from the heat; stir in cream and vanilla. Refrigerate until chilled. Pour into cylinder of ice cream freezer; process for 10 minutes or until mixture begins to thicken. Add rhubarb mixture; freeze according to manufacturer's directions., When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

STRAWBERRY RHUBARB ICE POPS

Steps:

• In pan, bring rhubarb, sugar and water to boil. Reduce heat and simmer uncovered for 10-15 minutes, or till mix is blended and thick. COOL.
• Set aside 3/4 C (save the remaining rhubarb for another use). In bowl, combine yoghurt, applesauce, strawberries and reserved rhubarb mix and food coloring.
• Fill molds or cups with about 1/4 C fruit mix; top with holders or insert a popsicle stick into each cup. Freeze.
• 8 pops: per pop: 69 calories/0 fat/3mg chole/1g fiber/2g prot/16g carbo
• (I believe this is Taste of Home).