Blueberry Yogurt Pops

Update: These just posted on the LC website! Recipe and reviews are here.
Last week I tested out my new popsicle molds by making blueberry yogurt pops from the Paletas cookbook (another library find!) I halved the recipe since I can only make four popsicles at a time but I still had enough yogurt left over to make three additional pops after we polished off the first ones. Instead of layering the yogurt with the berries in the second batch, I smashed the blueberries into the yogurt mixture and then poured them into the molds. I definitely preferred the berry flavored yogurt more than the plain yogurt with ice cube-like berries in the middle. YUM!
  • Peel from 1 lemon
  • ½ cup water
  • ½ cup sugar
  • 1½ cups plain unsweetened Greek yogurt
  • 2 tablespoons honey
  • 2 cups fresh blackberries, or the berry of your choice

Rinse the lemon, then peel it. Combine the water and sugar in a small saucepan and cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Add the lemon peel, lower the heat, and simmer for 5 minutes. Let cool to room temperature. Strain the syrup through a fine-mesh sieve, then refrigerate until chilled.Put the yogurt and honey in a bowl, add the chilled syrup and stir well. Pour a bit of the yogurt mixture into each of the molds, to a height of about ¾ inch.  Freeze until the mixture begins to set, about 40 minutes. Next divide the blackberries among the popsicle molds, then pour in the remaining yogurt mixture, dividing it evenly among the molds. OR, just smash the berries into the mixture and pour directly into molds. Freeze for 3-4 hours. Makes 8-10 popsicles.

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