Blackberry Honey And Yogurt Pops Recipes

BLACKBERRY, HONEY AND YOGURT POPS

Blackberry, Honey and Yogurt Pops image

Provided by Nathalie Jordi

Categories Low Fat Vegetarian Kid-Friendly Yogurt Low Cal Backyard BBQ Frozen Dessert Blackberry Summer Healthy Low Cholesterol Honey Bon Appétit Small Plates

Yield Makes 10 pops

Number Of Ingredients 9

Ingredients

2/3 cup water
2/3 cup sugar
3 6-ounce containers fresh blackberries (3 1/2 to 3 3/4 cups)
1 cup plain nonfat yogurt (preferably organic)
5 teaspoons honey
4 teaspoons fresh lemon juice
Special equipment:
1 ice pop mold (preferably with cover) for 10 pops (each about 1/3- to 1/2-cup capacity)
10 ice pop sticks or lollipop sticks

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.

FRESH BLACKBERRIES AND CREAM ICE POPS

Fresh Blackberries and Cream Ice Pops image

Yummy pops made from fresh blackberries and frozen yogurt or ice cream... so refreshing and delicious, and good for you! An easy, tasty summer snack!

Provided by platypusofdeath

Categories Desserts Frozen Dessert Recipes Popsicle Recipes

Time 3h30m

Yield 6

Number Of Ingredients 4

Ingredients

8 ounces fresh blackberries
2 cups vanilla frozen yogurt, softened
2 tablespoons white sugar
1 6-piece ice pop mold

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.

Nutrition Facts : Calories 125.7 calories, Carbohydrate 27.1 g, Cholesterol 2 mg, Fat 0.2 g, Fiber 1.9 g, Protein 4.5 g, Sodium 30.4 mg, Sugar 17.2 g

GRAPE, HONEY AND YOGURT POPS

Grape, Honey and Yogurt Pops image

You can use a combination of vanilla and honey Greek yogurt in these pops. Makes 8 standard size popsicles

Provided by Food Network

Yield 4-8 servings

Number Of Ingredients 4

Ingredients

1 pound red or black seedless California grapes, rinsed and stemmed
2 tablespoons sugar
1 tablespoon honey
1 container (16 oz.) vanilla or honey Greek yogurt or a combination

Steps:

Puree the grapes in a food processor or blender (you'll have about 2 cups.) Transfer to a medium-size pot and bring to a boil. Boil the grapes, stirring occasionally, until the mixture has thickened and reduced to about 1 1/2 cups, about 10 minutes. Transfer to a bowl, stir in the sugar and honey and let cool to room temperature.
Fold in the yogurt just until nicely swirled, then spoon into popsicle molds. Cover with foil, insert popsicle sticks and freeze for 4 to 6 hours or until set.

BLACKBERRY, HONEY, AND YOGURT POPS

Blackberry, Honey, and Yogurt Pops image

The author, Nathalie Jordi, makes these and other pops for New York-based People's Pops. You could use other berries instead of the blackberries for a change. Adapted from Bon Appetit magazine.

Provided by Sharon123

Categories Dessert

Time 30m

Yield 10 serving(s)

Number Of Ingredients 6

Ingredients

2/3 cup water
2/3 cup sugar
3 (6 ounce) containers fresh blackberries (3 1/2 - 3 3/4 cups)
1 cup plain nonfat yogurt (preferably organic)
5 teaspoons honey
4 teaspoons fresh lemon juice

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.

Nutrition Facts : Calories 98.4, Fat 0.3, Cholesterol 0.5, Sodium 19.7, Carbohydrate 23.1, Fiber 2.7, Sugar 20.6, Protein 2.1

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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.

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