The Greek-style yogurt provides a creamy consistency for this paleta recipe, so you’ll have a rich mouthfeel without any of the guilt. This combination is really quite classic, but feel free to adapt the recipe by replacing the blackberries with any other berry.
If you want a marbled paleta, place the blackberries in a blender and sprinkle with confectioners’ sugar to taste (just a little sweet) and whirl. Pour the mixture into the molds after adding the yogurt mixture, swirling with a skewer while you pour.–Fany Gerson
LC Breakfast Pops! Note
Yogurt. Berries. Honey. Sounds like breakfast to us. Or lunch. Or dessert.
Yogurt Ice Pops with Berries Recipe
- Quick Glance
- 25 M
- 1 H, 5 M
- Makes 8 to 10
- 1/2 cup water
- 1/2 cup sugar
- 1 lemon, preferably organic
- 1 1/2 cups plain unsweetened Greek-style yogurt
- 2 tablespoons honey
- 2 cups fresh blackberries or other berries of your choice
- 1. Combine the water and sugar in a small saucepan. Cook over medium-high heat, stirring, just until the mixture comes to a boil and the sugar has dissolved.
- 2. Rinse the lemon and then slice off the zest, but not the underlying pith, in long strips. (Save the underlying lemon for a different use.) Add the strips of lemon zest to the pan, lower the heat to medium, and simmer for 5 minutes. Let the syrup cool to room temperature. Strain the syrup through a fine-mesh sieve, then refrigerate until chilled, at least 1 hour.
- 3. Add the yogurt and honey to the chilled syrup and stir until thoroughly combined. Place some of the sweetened yogurt mixture into each of the molds, pouring to a height of about 3/4 inch. Freeze until the mixture begins to set, about 40 minutes.
- 4. 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. (To make marbled pops, see the headnote above, just beneath the picture.)
- 5. 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.
Hungry for more? Chow down on these:
Yogurt Ice Pops with Berries Recipe © 2010 Fany Gerson. Photo © 2010 Ed Anderson. All rights reserved.
Hello. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!