Blackberry, Honey and Yogurt Pops

This has been the hottest summer we’ve had in Chicago for a long time. Really, really hot. I would take 50° over 90° any day, especially here in the Midwest where the 90° is accompanied by 100% humidity. But before I turn into a blogger who complains about the weather (too late?) I will tell you how we’ve been combating it: frozen treats. I’ve turned to ice cream to help keep me cool. Since ice cream isn’t all that portable, I ordered an ice pop mold (Popsicle is a trademark?!, thanks for letting me use it, Unilever). These blackberry yogurt pops will cure what ails you on a hot summer day. They are delicious and, I like to think, nutritious. They also work pretty well for breakfast, if you are up for that sort of thing.

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.

36 comments to “Blackberry, Honey and Yogurt Pops”

  1. Oh – these look so good! Do you know where you got your popsicle molds? I love them!

  2. I have been all about the yogurt pops this summer. Currently in the freezer are some peach rosemary pops. I also made strawberry balsamic mascarpone yogurt pops. I think banana peanut butter popsicles might be coming up next. I love it! It’s a perfect dessert, and doesn’t make you feel too terrible because it’s mostly fruit and yogurt. It’s dessert that’s good for you!

  3. Love that ice pop mold! Can you share the source? :)

  4. Mmm that looks delicious.

    To nitpick – Popsicle isn’t copyrighted but rather trademarked (you usually can’t get copyright protection words, although you can trademark them) but you could probably still use it here as it’s not commercial.

  5. …I wonder, could one just add the whole kit ‘n’ kaboodle into the mix and just freeze it for a chunky sorta popsicle vs. straining and all that? You know, in case one was into that sorta thing… :o)

    …Thank you these look and sound scrumptious!


  6. Oooh, that is about the exact pop mold I have been looking for. Thanks for sharing!

  7. Your photos are beautiful. That purple-y red is stunning.

  8. this sounds like a great & adaptable treat! thanks tim…cool & refreshing!

  9. oh i saw these and wanted to make them bad! the article was fascinating , too.

  10. I have the same mold and love it. Recently made Lemon Buttermilk popsicles and they were delish. Will try your recipe next.

  11. Hi, new to the site and LOVE it!

    After reading this, I’m now obsessed with wanting to make ice pops. Could you please share info where you got the mold?

  12. I too spied the recipe in bon appetite. Looks like it’s really a winner. How can it not be with that color. Gorgeous!

  13. We have been living on Molly (Orangette)’s raspberry-yogurt pops, which I hand to my kids like lunch (two? sure!). They are fiendishly good, and battle the heat. But where oh where did you get that mold? Dish!

  14. Am also interested in the popsicle mold … could you post the info for all to see?

  15. must be the year of the popsicle:) i have been making green smoothie versions with spinach, bananas, peaches and agave nectar for sweetener…a good way to sneak some veggies and whole fruit into toddlers!! these blackberry yogurt ones look luscious!! and are now on the farmers market shopping list! thanks-

  16. These look delish!

  17. Just got this same mold and after a thumbs down to my “I-just-opened-the-box-and-now-I-want-instant-pops” orange juice + vanilla yogurt concoction, I”m desperate for real ideas – this is #1, then some of the ones mentioned above – we could seriously start a whole other blog for these this summer – Midwest = mug-gy.

  18. I can imagine myself and my pet sitting and nomming on these refreshing and stickily delicious treats an hot evening. :3

  19. Yum! I’m thinking I might make mini popsicles with my ice cube tray. I don’t have popsicle molds :(

  20. Thanks for sharing this tasty inspirational recipe. I’m trying desperately to put calcium and fresh fruit in my picky preteen’s stomach. We’ve been secretly dicing and mincing tons of fruits and veggies in all kinds of stuff, but the lil sucker is so clever…Question:

    I don’t own a food processor. I do have a blender and a cheap manual dicer/chopper. I imagine the juice would make quite a deep red mess. Can I cheat with fruit juice and just add some diced berries to humor myself? Has anyone tried that? Or can I get away with using my dicer? I’ve always wanted a pink one anyway lol.

  21. Hey Kare,
    I would just use the blender. It will work just as well as the food processor. You could try juice, but it won’t be as good or as healthy. I hope it works!

  22. that looks awesomely good. i want to try that

  23. How do you get your ice pops to come out of the mold without breaking what’s inside? This is the most difficult part of the process for me.

  24. Hi Celeste! I run some hot water over the bottom part of the molds. Or dip them in a bowl of warm water. They slide out easily then….

  25. HELP! Where do I get those popcicle molds from??! I haven’t been able to find them anywhere :(

  26. Hi Cami- You don’t need to be sad. The link to the molds is above in the comments.

  27. Ok, my sticks are the only thing that comes out of the mold after freezing. And I’ve tried dipping the mold in hot water for a few seconds first…what am I doing wrong???

  28. Hey Rachel,
    My guess is that either they were not frozen enough, or you didn’t leave in hot water long enough. As long as they were frozen solid, you should try leaving them in hot water for 15-30 seconds. keep trying until they release.

  29. These look great, but if I don’t like yogurt, can I use vanilla ice cream or heavy cream instead?

  30. 2/3’s cup sugar and thats a healthy desert?

  31. Yes, Loki! So healthy!

  32. I made these yesterday, but I didn’t strain them and I think I either put too much honey or not enough lemon juice in them because they were really sweet.

  33. We cried when we ate the last two pops. I couldn’t believe the price of blackberries. I paid $16 for them in FL but I made 1 1/2 x the recipe. I got 6 huge popsicles and had a pint left. I made a quart of (barely) sweet cream ice cream and poured 2 oz of the blackberry “syrup” between the layers as I packed it into containers. We had a few small scoops for dessert tonight. OMG!!

  34. Thank u so much for sharing ur awesome recipe. Followed it blueberries as i didn’t have blackberries…. The result was too good…my daughter and husband loved those icecream. … I am super satisfied …. thanks again…. keep sharing ☺☺

  35. Deborah Dean says:

    April 5th, 2016 at 6:18 am

    Black Berry Pops Wow!

What do you think?