This is a good place to start to inventing your own yogurt pops. Other fruits and sweeteners could be used as they become available at the market. Stay cool, friends and keep enjoying summer while it lasts.
Blackberry, Honey and Yogurt Pops (adapted from Bon Appetit, August 2010)
- 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
- 1 tablespoon fresh lemon juice
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.
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.
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.
Dip bottom of mold into hot water 10 to 15 seconds to loosen pops. Remove pops from molds and serve.