Strawberry-Rhubarb Pie Pops

Treat your family with these strawberry-rhubarb pie pops made using Pillsbury® pie crusts - a yummy dessert.

prep time 25 min
total time 50 min
ingredients 10
servings 8

Ingredients

3/4: cup frozen strawberries, thawed, chopped, drained, juice reserved

1/3: cup granulated sugar

2: teaspoons cornstarch

1: cup frozen chopped rhubarb, thawed

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

8: craft sticks (flat wooden sticks with round ends)

1: egg white, beaten

1: teaspoon sugar

1/3: cup powdered sugar, if desired

2: to 3 teaspoons milk, if desired

1 Heat oven to 450°F. In bowl, place reserved strawberry juice. In another bowl, mix 1/3 cup granulated sugar and the cornstarch; using whisk, beat into reserved strawberry juice. Stir in strawberries and rhubarb.

2 Remove pie crusts from pouches; unroll on work surface. Using 3 1/2-inch round cutter, cut out 16 rounds (8 rounds per crust). Place 8 rounds on ungreased cookie sheet. Spoon strawberry-rhubarb mixture evenly onto each round to within 1/2 inch of edge. Place 1 craft stick in filling of each.

3 Flatten remaining rounds to 4 inches in diameter. Brush underside of each round with egg white; place over fruit. Press edges together; seal with fork. Cut small slit on top of each. Brush tops with egg white; sprinkle with 1 teaspoon sugar, dividing evenly among pops.

4 Bake 10 to 13 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool 10 minutes before serving. Mix powdered sugar and milk until smooth, adding milk until thin enough to drizzle. Drizzle over pops; let stand until set, about 30 minutes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Pie Pop

Calories: 310
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 5g, 5% Trans Fat 0g 0% ),
Cholesterol: 5mg; 5%;
Sodium: 270mg; 270%;
Total Carbohydrate: 49g; 49%
(Dietary Fiber 1g 1% Sugars 22g 22% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 10%;
Calcium: 4%;
Iron: 0%;

Exchanges:

1/2 Starch; 1 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.