• 1 Package (6 ounces) Driscoll’s Blackberries
  • 2/3 Cup granulated sugar
  • 1 Tbsp. fresh lemon juice
  • 2 Cups plain Greek yogurt
  1. SLICE blackberries in quarters lengthwise.
  2. PLACE blackberries into a medium bowl.
  3. ADD 2/3 cup sugar and 1 tablespoon fresh lemon juice.
  4. STIR gently until sugar dissolves and berries are coated in liquid.
  5. COVER tightly with plastic wrap.
  6. REFRIGERATE 30 – 60 minutes or until about 2/3 cup berry syrup has developed.
  7. STRAIN mixture through fine-mesh strainer to separate syrup and DO NOT DISCARD berry solids.
     
  8. PLACE 2 cups yogurt into a large bowl.
  9. ADD berry solids and berry syrup.
  10. FOLD mixture together minimally and DO NOT OVERMIX. Final mixture should look swirled with streaks of white, light pink, dark pink, and berry solids.
  11. DIVIDE mixture between 10 popsicle molds.
  12. TAP molds on countertop gently to remove air bubbles.
  13. INSERT one popsicle stick into each mold as per popsicle mold manufacturer’s instructions.
  14. FREEZE popsicles 4-6 hours as per popsicle mold manufacturer’s instructions.
  15. DIP each mold into warm water briefly and pull popsicles from molds.
  16. SERVE immediately or store in freezer.
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Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g