Yogurt Ice Pops with Blackberries

The childhood memories that are most vivid for me are those revolving around summertime fun — running barefoot through the warm earth of the garden after a rain, swinging on the limbs of the giant weeping willow tree in our front yard, and snacking on tart apples from the tree that shaded my swing set.

And the blackberries. I could never forget the blackberries. At the edge of our back yard was an entire line of blackberry bushes, bursting with juicy berries, and a few prickly thorns wasn’t enough to keep me out of them. While I took pleasure in popping them in my mouth straight off the bush, I also loved the days when my mom took the bounty and cooked up a fresh blackberry cobbler. Served warm, with vanilla ice cream melting all over it, that was heaven.

All that to say, blackberries bring back happy memories for me. So when I saw this recipe for yogurt ice pops with blackberries in a recent issue of Health magazine, I knew I had to make them. Cool, tart and refreshing, these are the perfect summertime treat!


Yogurt Ice Pops with Blackberries

From Health magazine. Makes 8 ice pops.


1 lemon

1/2 cup water

1/2 cup sugar

1 1/2 cups plain 2% reduced fat Greek yogurt

2 Tbsp honey

2 cups blackberries (sliced into small pieces)


Have 8 standard pop molds ready to go into freezer.

Rinse and peel 1 lemon, reserve flesh for another use. Combine water and sugar in a small saucepan. Bring mixture to boil over medium-high heat until sugar has dissolved, stirring well.

Add lemon peel, reduce heat, and simmer 5 minutes. Cool syrup to room temperature. Remove lemon peel and discard; chill syrup in refrigerator.

Add yogurt and honey to chilled syrup, stir well. Divide blackberries among molds, pour yogurt mixture evenly into molds, leaving a 1/4 inch space at top. Cover and freeze until solid (3-4 hours).


Note: apparently my popscicle molds are not as large as the standard size, because I could not fit all of the mixture into 8 molds. Keep that in mind, as you may have a little left over. Also, the original recipe only mentioned cutting the large blackberries into pieces, but I found that even the smaller ones worked better when cut up, so I made that adjustment above.


Photo credit: Blackberry by Lastaii