Sour Fruit Pops

The creamy blend of rhubarb and strawberries makes this an irresistable guilt-free treat in the summer heat. If you don't have strawberries on hand just use all rhubarb. Excellent for diabetics: Only 41 cal, and about 9g carb per serving. From Company's Coming Diebetic Cooking.

• Ready In: 25 mins
• Serves: 12

Ingredients

• 1 1⁄2 cups fresh rhubarb, chopped
• 2⁄3 cup water
• 1 (3 ounce) package sugar-free strawberry gelatin, powder
• 1 1⁄2 cups fresh strawberries, chopped
• 1⁄2 cup non-fat vanilla yogurt (or sweetened with artificial sweetner if you need to watch carbs)

Directions

1. Cook rhubarb in water in a smallsauce pan for 10 minutes, stirring frequently, until softened.
2. Stir in jelly powder until dissolved.
3. Pour rhubarb mixture into blender; add strawberries and yogurt.
4. Process until smooth.
5. Pour 1/4 cup into each popsicle mold and insert handles; Freeze until solid
6. Makes 12 popsicles.