Blackberry, Honey and Yogurt Pops |
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Prep Time: 30 Minutes Cook Time: 540 Minutes |
Ready In: 570 Minutes Servings: 10 |
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To make these at home, look for ice pop molds with narrow openings for inserting the sticks. They can be found in cookware stores and . The author makes these and other pops for New York-based People's Pops. Ingredients:
2/3 cup water |
2/3 cup sugar |
3 6-ounce containers fresh blackberries (3 1/2 to 3 3/4 cups) |
1 cup plain nonfat yogurt (preferably organic) |
5 teaspoons honey |
4 teaspoons fresh lemon juice |
Directions:
1. Bring 2/3 cup water and sugar to boil in small saucepan over medium-high heat, stirring until sugar dissolves. Transfer simple syrup to small bowl and chill until cold, about 1 hour.
2. Place blackberries in processor; puree until smooth. Pour blackberry puree into strainer set over medium bowl. Using rubber spatula, press on solids to extract as much puree as possible. Discard seeds in strainer. Measure 2 cups blackberry puree and place in another medium bowl for pops (reserve any remaining puree for another use). Add chilled simple syrup, yogurt, honey, and lemon juice to puree; whisk to blend.
3. Divide mixture among 10 molds (each about 1/3- to 1/2-cup capacity). Top with mold cover, if available, and insert stick into each. (If cover is not available, cover top of mold with plastic wrap, pulling taut; freeze until partially frozen, then insert stick into center of plastic wrap and into pop mixture in each.) Freeze pops until firm, at least 8 hours or overnight.
4. Dip bottom of mold into hot water 10 to 15 seconds to loosen pops. Remove pops from molds and serve.
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