I hope everyone had a happy (and safe) 4th of July. I had all kinds of great blogging plans for some spectacular Ice Cream Cone Cupcakes and other party recipes, but got derailed. Completely foiled. Those posts will be coming soon and they’ll still be perfect for all the summer parties yet to come.
In the meantime, I’ve made these Blackberry Yogurt Swirl Popsicles several times and finally managed to get a few photos in before they all disappeared (again)! These are fantastic and a little more sophisticated than the popsicles the kids and I used to make in paper dixie cups way back when.
But these swirled berry popsicles aren’t too sophisticated. They’re popsicles, after all. A very simple lemon (or lime) infused syrup perks up the berry flavors and gives the yogurt the perfect popsicle texture.
It’s well worth the little extra time and effort. That syrup is a game-changer – if you’ve ever had a yogurt pop that was a little gooey or a little chalky you won’t have that issue.
I’ve been slacking a little on making popsicles – I love that they’re fun and give a little portion control. And popsicles are so inexpensive to make at home. It’s been so hot this year I think I might declare this the year of the popsicle and make bunches and bunches of them!
Now at home, I have a fancy, dancy Progressive Popsicle Molds, but at the folks I just have these funky yellow second-hand store jobbers. Funny, but the popsicles out of both molds taste the same! (Although I do love the Progressive even though nobody told me to say so.)
If you’re looking for kitchen gadgets, don’t be afraid to stop by your second-hand stores and donation centers…you never know what you’ll find. It make take some persistence and repeated visits if you’re looking for one particular item; I generally take the attitude that I’ll probably find something I want/need (even if I didn’t know it) and I usualy bring something to donate, which makes me feel better about buying more random kitchen stuff!
Blackberry Yogurt Swirl Popsicles
Make and cool the lemon infused simple syrup first:
- 1/2 cup of water
- 1/2 cup sugar
- 1/2 lemon or 1 small lime, scrubbed well. Remove yellow or green part of peel, then juice, reserving 1 tablespoon of the juice for the berries
Place lemon peel, water and sugar in a small saucepan. Cook, stirring, until it comes to a boil and sugar has dissolved. Gently simmer an addition five minutes. Strain, discarding peel and completely chill.
This may be made ahead and refrigerated or cooled quickly by straining into a small bowl and then setting that bowl into a larger bowl filled with ice water. It should be cold to touch before using.
Preparing and filling the popsicles:
- 2 cups fresh blackberries (or another berry of choice)
- 1 tablespoon reserved lemon or lime juice
- 2 tablespoons honey
- 1 1/2 cups plain unsweetened Greek-style yogurt
If your berries are large, especially those huge blackberries I see in the market these days, cut them in half. Place berries in non-reactive bowl and squeeze 1 tablespoon lemon or lime juice over. Add honey, stir to combine. Set aside.
Whisk yogurt and chilled syrup together and set aside.
For the berry mixture, either mash by hand to desired texture or place in a blender and puree. If you wish to remove seeds, press through a strainer.
Assemble popsicles by spooning in (or pouring) a little of the yogurt mixture, then a little of the berry mixture into each popsicle mold, repeating until you reach 1/4-inch from the tops (to leave room for expansion as they freeze). Use a skewer to lightly swirl the mixtures together.
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.
Makes 10 popsicles in 1/3 cup molds. Amount will vary depending on what molds are used.
Note: If time allows, and especially if the popsicles won’t be eaten all at once, right away, I like prefreeze a plate or tray before unmolding the popsicles. Then I place the mold in hot water for 10 second increments and as soon as they pop out, lay them out on the frozen plate and put back in the freezer. That keeps them from melting prematurely from the heat of the unmolding.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 4 g||6 %|
|Saturated Fat 2 g||11 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 11 mg||4 %|
|Sodium 28 mg||1 %|
|Potassium 85 mg||2 %|
|Total Carbohydrate 18 g||6 %|
|Dietary Fiber 2 g||6 %|
|Sugars 16 g|
|Protein 3 g||6 %|
|Vitamin A||5 %|
|Vitamin C||16 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
I’ll be posting this recipe on Fiesta Friday number 179, hosted by Angie and co-hosted by Petra @ Food Eat Love and Laura @ Feast Wisely.Be sure to stop by Fiesta Friday and Petra and Laura’s blogs and see what everyone is making this week.