Blackberry Honey And Yogurt Pops Recipes

Steps:

• 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.

Steps:

• Place the blackberries into a blender or food processor. Cover and puree until the mixture is smooth. Pour the blackberry puree through a fine sieve placed over a large bowl to strain out the seeds.
• Add the softened frozen yogurt and sugar to the strained blackberry puree and mix well. Pour into ice pop molds, and freeze.

Steps:

• Bring 2/3 cup water and sugar to boil in small saucepan over medium-high heat, stirring until sugar dissolves. Move 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 - 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.