Low Carb Strawberry Rhubarb Cream Pops

Ingredients

• 1 1/2 cups chopped rhubarb
• 3/4 cup chopped strawberries
• 2 tbsp water
• Powdered sweetener equivalent to 6 tbsp sugar, divided
• 1/2 cup heavy whipping cream
• 1/2 tsp vanilla extract

Instructions

1. In a medium saucepan over medium heat, combine the rhubarb, strawberries, water, and 3 tablespoons of the sweetener. Bring to a boil, then reduce the heat and simmer until the fruit is soft enough to be mashed up, about 5 minutes.
2. Mash with a fork or potato masher, then set aside to cool.
3. In a medium bowl, whip the cream with the remaining sweetener and the vanilla extract. Once the rhubarb mixture is cool, fold it into the whipped cream gently, allowing some streaks to remain.
4. Spoon the mixture into your popsicles molds and place wooden sticks in each. Freeze at least 6 hours and up to overnight.
5. To unmold the popsicles, run hot water over the outside of the mold and gently tug on the stick.