Blackberry Swirl Frozen Yogurt Pops
Creamy whole-milk yogurt swirled with a bright strained blackberry-lime purée and frozen into marbled pops. A refreshing, not-too-sweet summer treat.
Servings: 8 pops
Ingredients
- 1 ⅔ cups plain whole-milk yogurt
- ¼ cup + 6 tbsp granulated sugar approximate, divided
- 2 cups blackberries
- 1 tbsp lime juice from 1 small lime
Instructions
- Combine the yogurt and 1/4 cup sugar in a blender and blend for about 30 seconds. Taste it for sweetness, adding more to your liking. Transfer the mixture to a bowl — if you find it slightly grainy, let it chill in the refrigerator for 1 hour until the sugar is totally dissolved.
- Rinse the blender, then add the blackberries, lime juice and 4 tablespoons of the sugar. Blend until puréed, taste, and add up to 2 tablespoons more sugar if needed. Force the berry purée through a fine-mesh sieve into a second bowl, pressing on the solids to extract as much as possible.
- Alternating spoonfuls of the yogurt mixture and blackberry purée, fill the popsicle moulds, leaving about 1/2 inch at the top to allow for expansion as they freeze. Use a skewer or a paring knife to dip down into each pop and swirl a bit. Insert the sticks and transfer to the freezer; freeze 4 hours or more before serving.
Notes
Strain the seeds: Push the blackberry purée through a sieve so the pops are smooth, not seedy.
Dissolve the sugar: If the yogurt mix tastes grainy, chill it an hour so the sugar fully dissolves for a smooth pop.
Swirl, don't mix: Drag a skewer through the layers just once or twice for a marbled look.
Leave headspace: Fill to 1/2 inch from the top so they don't overflow as they freeze.
Nutrition
Calories: 110kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 20mg | Potassium: 100mg | Fiber: 2g | Sugar: 18g | Vitamin A: 30IU | Vitamin C: 10mg | Calcium: 60mg