Roasted Strawberry Rhubarb Paletas

Ingredients

Instructions

1. 1

   Preheat the oven to 400º F and lightly grease a baking sheet with cooking spray. Set aside.

2. 2

   In a large bowl, combine the strawberries, rhubarb, lemon zest and juice, sugar, salt, and balsamic vinegar. Stir to combine and transfer to the prepared baking dish.

3. 3

   Roast in the oven for 15 minutes until the fruit is very tender. Remove from the oven and allow the fruit to cool completely.

4. 4

   Once the fruit has cooled, blend it at high-speed in a blender or food processor until blended but still chunky.

5. 5

   Put the fruit mixture into a bowl and add the yogurt mixture. Swirl the mix together with a spatula. Don't blend thoroughly. Spoon into molds. Alternatively, layer the popsicle molds with 1 tablespoon of the roasted fruit mixture followed by 1 tablespoon of the yogurt mixture until the molds are full. *No need to freeze in between layers.

6. 6

   Insert popsicle sticks (or tops) into the molds and freeze until solid, about 4 hours.