These ice pops are so good! And they don’t take much effort to make. My only problem with these is that, even though I sliced my blackberries in half, they still took up too much space in the molds. My ice pops came out very uneven. I should have waited a few minutes after pouring in the yogurt mixture, to see where it would settle in. But- no worries! These were so good!
Yogurt Ice Pops with Blackberries
(Health, May 2011)
1 Tbsp. zest of lemon
1/2 cup water
1/2 cup sugar
1-1/2 cups low fat greek yogurt
2 Tbsp. honey
2 cups blackberries
Have 8 standard pop molds ready to go into freezer.
Rinse & peel 1 lemon; reserve flesh for another use.
Combine 1/2 cup water & 1/2 cup sugar in small saucepan.
Bring mixture to boil over medium-high heat till sugar dissolves, stirring well.
Add lemon peel; reduce heat. Cool syrup to room temperature.
Strain syrup through a fine-mesh sieve; chill in referigerator.
Add 1 1/2 cups plain 2% reduced-fat Greek yogurt & 2 Tbsp honey to chilled syrup; stir well.
Divide 2 cups blackberries (sliced if large) among molds; pour yogurt mixture evenly into molds, leaving a 1/4-inch space at the top. Cover and freeze till solid (3-4 hours).
makes 8 pops
per pop: calories, 108