Thick, flavorful Greek yogurt provides a creamy consistency for this paleta, or Latin-American ice pop, so you get a rich mouthfeel without any of the guilt. Added bonus: You get a hit of calcium, protein and healthy probiotics. The blackberry-yogurt combination is pretty classic, but feel free to substitute any other berry.
- 1 lemon
- 1/2 cup water
- 1/2 cup sugar
- 1 1/2 cups plain yogurt
- 2 tablespoons honey
- 2 cups fresh blackberries
- Rinse the lemon, then peel it. (This recipe uses only the peel, so save the lemon for a different use.)
- Combine the water and sugar in a small saucepan. 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.
- Add the yogurt and honey to the chilled syrup and stir until thoroughly combined. Put a bit of the yogurt mixture into each of the molds, to a height of about 3/4 inch. Freeze until the mixture begins to set, about 40 minutes.
- If the blackberries are big, cut them in half. Divide the blackberries among the molds, then pour in the remaining yogurt mixture, dividing it evenly among the molds.
- If using conventional molds, snap on the lid and 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. If using an instant ice pop maker, gently fold the blackberries into the yogurt prior to filling the molds and follow the manufacturer’s instructions.
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