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A paleta is a Mexican ice pop. You can play around with the ingredients in this recipe, substituting the rhubarb with raspberries or the yogurt with sour cream. Roasted Strawberry Rhubarb Paletas are a perfect summer treat

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Step by Step Instructions

Roasted Strawberry Rhubarb Paletas

Roasted Strawberry Rhubarb Paletas

Chef Laura Bonicelli
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Ingredients
  

  • canola cooking spray

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  • 1 pound strawberries -- washed hulled, and sliced
  • 1 cup sliced rhubarb -- 1/2-inch sliced
  • 1 tablespoon freshly grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/2 cup sugar
  • 1/4 teaspoon Kosher salt
  • 2 tablespoons balsamic vinegar

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  • 2 cups Honey Greek Yogurt

Instructions
 

  • Preheat the oven to 400º F and lightly grease a baking sheet with cooking spray. Set aside.
  • 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.
    Adding Balsamic to Strawberries
  • Roast in the oven for 15 minutes until the fruit is very tender. Remove from the oven and allow the fruit to cool completely.
    Roasted Berries and Rhubarb
  • Once the fruit has cooled, blend it at high-speed in a blender or food processor until blended but still chunky.
    Strawberries and Rhubarb in Food Processor
  • 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.
    Adding Yogurt
  • Insert popsicle sticks (or tops) into the molds and freeze until solid, about 4 hours.
    Strawberry Rhubarb Paletas in Molds

Notes

Copyright:
"Chef Laura Bonicelli"
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