- 2 cups fresh berries, washed and chopped (use a single kind or a variety)
- 1/4 cup sugar
- 2 tablespoons honey
- 1/4 cup water
- 1 teaspoon lemon juice
- 1 1/2 cups plain, nonfat Greek yogurt
In a saucepan, bring the berries, sugar, honey and water to a boil. Simmer for a few minutes to dissolve the sugar, remove from heat, and pulse in a food processor until just chunky. Place the mixture into a small bowl and cool it in the refrigerator for 15-20 minutes. Whisk or fold the yogurt and lemon juice into the berry mixture until thoroughly combined. Pour the mixture into molds (see Tips & Notes) and freeze for at least 5 hours. Run molds under hot water to release the ice pops.
Tips & Notes
If you can’t find molds, use paper cups and wooden paddles or sticks.
Freeze the ice pop mixture in ice cube trays, and serve two or three in a tall glass of ginger ale for a fun summer cooler. For a non-dairy version, substitute soy yogurt or coconut milk yogurt for the Greek yogurt.
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