Yogurt Ice Pops with Berries

Yogurt Ice Pops with Berries

Ed Anderson and Paul O'Hanlon

Provided by: Taste Editors

1 hr total 1 hr prep Full Screen

Servings

Recipe from Paletas by Fany Gerson/Ten Speed Press, 2011.

Ingredients

• 1 lemon
• 1/2 cup water
• 1/2 cup sugar
• 1 1/2 cups plain unsweetened Greek yogurt
• 2 tablespoons honey
• 2 cups fresh blackberries or the berry of your choice

Directions

• Rinse the lemon, then peel it. (This recipe uses only the peel, so save the lemon for a different use.) Combine the water and sugar in a small saucepan. Cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Add the lemon peel, lower the heat, and simmer for 5 minutes. Let cool to room temperature. Strain the syrup through a fi ne-mesh sieve, then refrigerate until chilled.
• Add the yogurt and honey to the chilled syrup and stir until thoroughly combined. Put a bit of the yogurt mixture into each of the molds, to a height of about 3/4 inch. Freeze until the mixture begins to set, about 40 minutes.
• If the blackberries are big, cut them in half. Divide the blackberries among the molds, then pour in the remaining yogurt mixture, dividing it evenly among the molds.
• If using conventional molds, snap on the lid and freeze until solid, 3 to 4 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (45 minutes to 1 hour), then insert the sticks and freeze until solid, 3 to 4 hours. If using an instant ice pop maker, gently fold the blackberries into the yogurt prior to filling the molds and follow the manufacturer’s instructions.

• Filed under:
• Yogurt,
• American,
• Greek,
• Dessert,
• Snack,
• Summer

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