MONDAY RECIPE POST - FRESH BLACKBERRIES AND CREAM ICE POPS

I couldn’t get my blackberry popsicle photo to look that pretty, but it was very tasty.  Truthfully I didn't spend much time trying as the creative side of my brain was a bit tired.  Next time I will at least fill the container to the top.  Maybe that will make it look better, but then maybe my OCD is showing!  

We enjoy the occasional dessert, and always looking for something that will satisfy the sweet tooth and also be healthier.  With organic fresh blackberries and yogurt ice-cream, and only 2 tablespoons sugar divided 6 ways, it seemed that it fit with what we were looking for.  It is 126 calories for each popsicle.  

With the warmer days I thought it would be nice to make this recipe found at All Recipes.  

From prep time to finish it took about 3 hours and 30 minutes.  The 3 hours is required for freezing, the rest is preparation time.  It makes 6 ice pops. 

Fresh Blackberries and Cream Ice Pops

8 ounces fresh blackberries

2 cups vanilla frozen yogurt, softened

2 tablespoons white sugar

1 6-piece ice pop molds

 

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 for at least 3 hours.

What did we think?  Gregg liked them so much he put another container of blackberries on the shopping list.  

I will try strawberries or another fruit some time.  Peaches may be good also.  Not sure if you would have to strain strawberries or raspberries, maybe. 

I was amazed at how many seeds there were in 8-ounces of blackberries, but I believe it was a necessary part of the process to make them so smooth.  I had to press the seeds through the sieve with a wooden spoon, but next time to speed up this part of the process I will use the bottom of a cup or small bowl, at least something with a larger surface.  For me it was a bit time consuming as I didn't do them that far in advance to drain them slowly.  If you have better ideas let me know.  

When filling the molds a small funnel might come in handy.  I managed with one of my measuring cups but it was a bit tricky and I had a damp towel handy.

Once frozen and to remove the popsicle from the container more easily, I ran it under warm/hot water for a few seconds.  Try to remove gently and if they don't budge easily, repeat.

If you click here the link will take you to similar molds I used.  I bought mine at a local store a few years ago.

If you have any additional thoughts, please feel free to let me know in the comment section.  I always enjoy new ideas.

I might leave the sugar out next time to see if it makes a difference.  

I found another version of the popsicle here that uses Greek yogurt and milk, and would like to give their recipe a try too.

Thanks for checking out this week's recipe, bon appétit and enjoy your day!