yogurt pops
We’re getting deep into summer here; ‘tis the season of popsicles and blackberries and cherries. By chance, I happened upon a recipe for yogurt pops at orangette and a stack of dinosaur-themed dixie cups in the cupboard that have lived in this house far longer than I have.
The result? Blackberry-Cherry Yogurt Pops. A smoothie on a stick, if you will.
the recipe
Blackberry-Cherry Yogurt Pops
- 2 cups 490 g plain whole-milk yogurt
- 1 cup 150 g fresh sweet cherries
- 1 cup 140 g blackberries
- 1/2 cup 100 g sugar
- 1 tsp. 5 mL lemon juice
- Combine all ingredients in a blender; process until smooth.
- Set a strainer over a large measuring cup or bowl with a spout. Press the mixture through strainer to remove seeds.
- Distribute mixture evenly among popsicle molds.
- Freeze for about 30 minutes until the mixture begins to set, then insert popsicle sticks. Freeze solid.
each column is one step, working left to right — hover a cell for the full instruction
- 2 cups 490 g plain whole-milk yogurt
- 1 cup 150 g fresh sweet cherries
- 1 cup 140 g blackberries
- 1/2 cup 100 g sugar
- 1 tsp. 5 mL lemon juice
Combine all ingredients in a blender; process until smooth.
Set a strainer over a large measuring cup or bowl with a spout. Press the mixture through strainer to remove seeds.
Distribute mixture evenly among popsicle molds.
Freeze for about 30 minutes until the mixture begins to set, then insert popsicle sticks. Freeze solid.
— adapted from orangette