Yogurt Berry Popsicles

What you have here is a template: one list of ingredients, three interchangeable techniques and two rules. Rule number one, always use full fat Greek yogurt mounted with buttermilk. Full fat is your only defense against the dreaded icy popsicle crunch and the buttermilk adds tang. Rule number two, don’t worry about anything else. These will taste clean and refreshing regardless of what berries you use (frozen works too), and freeze to a creamy, marbled masterpiece.

By / Photography By Emily Kaelin | June 15, 2016

Ingredients

  • 2 pints fresh berries, roughly chopped if using strawberries
  • 2 teaspoons sugar
  • Pinch sea salt
  • Juice of ½ lime or little less than ½ of a lemon
  • 3 cups full fat Greek yogurt (I like Fage brand)
  • 2 tablespoons buttermilk
  • ¼ cup good honey, plus more to taste
  • Special equipment: 10 popsicle molds

Preparation

In a medium bowl, gently toss fruit with sugar, sea salt and citrus. Unless you’re roasting the fruit, let rest, covered, at room temperature for at least 20 minutes and up to 45 minutes so that the berries release their juices.

In a large bowl, combine the Greek yogurt and buttermilk. Sweeten to taste with honey; the yogurt should be sweet enough to eat alone.

Technique 1—Simple Swirl Use the back of a fork to lightly crush half the fruit. Alternately, you can use a blender or food processor to purée half. Mix the puréed fruit back in the macerated whole. Fold the fruit and juices into the yogurt until you create a marbled effect. Taste for flavor, adding citrus or honey as needed. Spoon into your popsicle molds, leaving ¼ inch at the top to allow for expansion and freeze 4–6 hours or overnight before enjoying.

Technique 2—Purée Once your fruit has macerated, purée in a blender. Strain through a fine-mesh sieve if you prefer a seedless pop. Add the yogurt and purée again until the mixture is one consistent color. Taste for flavor, adding citrus or honey as needed. Pour into your molds, leaving ¼ inch at the top to allow for expansion and freeze 4–6 hours or overnight before enjoying.

Technique 3—Roasted Swirl This is my preferred technique and is especially effective with firm blackberries, which will soften and sweeten under the heat. Roasting extracts all the deep berry goodness from your fruit and makes a slightly more sophisticated pop.

Preheat your oven to 375°. Once you’ve tossed the berries with sugar, salt and citrus, spread them on a sheet tray lined with parchment paper and roast in the oven until your kitchen smells like berry pie, about 15 minutes. Remove and while still warm, use the back of a fork to gently smash some of the larger berries. Let cool completely. Fold the cooled fruit and juices into the yogurt until you create a marbled effect. Taste for flavor, adding citrus or honey as needed. Spoon into your popsicle molds, leaving ¼ inch at the top to allow for expansion and freeze 4–6 hours or overnight before enjoying.

Makes 10

Ingredients

  • 2 pints fresh berries, roughly chopped if using strawberries
  • 2 teaspoons sugar
  • Pinch sea salt
  • Juice of ½ lime or little less than ½ of a lemon
  • 3 cups full fat Greek yogurt (I like Fage brand)
  • 2 tablespoons buttermilk
  • ¼ cup good honey, plus more to taste
  • Special equipment: 10 popsicle molds

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