For molds, ice cube trays can be used. Or the mixture can be poured into very small plastic cups. Popsicle sticks (with round ends) or small plastic spoons can be used for the handles. The peak season for fresh blackberries occurs in June and July. The local Farmer’s Market should have a very abundant supply then. Greek yogurt is very high in protein, and very low in fat content.
1 medium-size lemon
½ cup water
½ cup granulated sugar
1½ cups plain reduced fat Greek yogurt
2 tablespoons honey
2 cups blackberries
Small Popsicle sticks with round ends
Rinse and peel the lemon, and reserve the flesh for another use. Combine water and sugar in a small saucepan and bring to a boil over medium-high heat until the sugar has dissolved, stirring well. Add lemon peel. Reduce heat and simmer for 5 minutes. Cool syrup to room temperature and strain through a fine mesh sieve. Chill in the refrigerator. Add yogurt and honey to chilled syrup and stir well. Divide blackberries among molds; pour yogurt mixture evenly into molds, leaving ¼ inch space at the top. Cover and freeze until solid (at least 3 to 4 hours). When partially frozen, stick a small Popsicle stick into the mixture. Makes approximately 8 pops.