10 June 2011

To try: Greek Yogurt Popsicles

This was on 'Cup of Jo' this morning and I must try it soon. I think I'll buy some agave to substitute for the refined sugar. 1/2 a cup is a lot for only 1 and 1/2 cups yogurt! The accompanying recipe was for avocado popsicles, which I was slightly less excited to try...

Greek Yogurt Pops with Berries (Adapted from Paletas, by Fany Gerson)

1 lemon (you just need the peel)
1/2 cup water
1/2 cup sugar
1 1/2 cups plain unsweetened Greek-style 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. (You can also do this in a blender, but we just stirred by hand.) Pour a bit of the yogurt into each of the popsicle molds, to a height of about 3/4 inch. Freeze until the mixture begins to set, about 40 minutes.

Next divide the blackberries among the popsicle molds, thn pour the remaining yogurt mixture, dividing it evenly among the molds. Snap on the lid of the molds and freeze until solid, 3 to 4 hours.

Original recipe/photo

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