Sunday, July 17, 2011

Berry, Honey and Yogurt Pops

You can't be in New York City right now without noticing its newest food craze: ice pops. Whether its a Mexican mango-chili popsicle on the highline or a red plum shaved ice cup from People's Pops, gourmet ice-pops are making their mark in NYC this summer.
Of course, I am thrilled! Not only does this give me an excuse to eat one more frozen delicious treat a day (I could live off a diet of ice-cream in the summer), but icepops are a wonderful way to use fresh summer fruit from the farmers market, and serve as a refreshing, healthful alternative to an ice cream pop.

I used Epicurious's Blackberry, Honey and Yogurt Pops recipe but experimented with blueberries and strawberries in addition to blackberries, hence the title of my recipe: Berry, Honey and Yogurt Pops.
The yogurt and honey add a fragrant Greek flare to the fruit, plus give the popsicles some protein so the snack can fill you up to avoid "empty calories".  A tip for all kvellers out there that I learned the hard way: don't wear white while making these!

Berry, Honey and Yogurt Pops
yield: Makes 10 pops, active time: 30 minutes, total time: 9 hours 30 minutes

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

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.

fruit purees

fruit & yogurt mixture

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