Blackberry Yogurt Swirl Paletas

   

    I know everyone is enjoying cool fall weather, but here it is still quite warm. The low was 73 today (and that was in the middle of the night) but I still wore a scarf and a cardigan to celebrate haha! I love autumn- crock pot meals, boots, football, pumpkin and salted caramel everywhere- it's a lot to love. But while it's still warm here, I'll be enjoying delicious frozen treats like these beautiful blackberry swirl paletas! 

    I made some full size pops and some tiny shot glass pops for quick snacking. I love the way the fruit complements the lemon-honey yogurt- a perfect combination of sweet, tart, creamy and cool. 

• What You'll Need:
• 1/2 cup water
• 1/2 cup sugar

• 1 lemon
• 1 1/2 cups plain unsweetened Greek-style yogurt

• 2 tablespoons honey
• 2 cups fresh blackberries or other berries of your choice
• 
  
• What To Do 
• 1. Combine the water and sugar in a small saucepan. Cook over medium-high heat, stirring, just until the mixture comes to a boil and the sugar has dissolved.
• 
  
• 2. Rinse the lemon and then slice off the zest, but not the underlying pith, in long strips. (Save the underlying lemon for a different use.) Add the strips of lemon zest to the pan, lower the heat to medium, and simmer for 5 minutes. Let the syrup cool to room temperature. Strain the syrup through a fine-mesh sieve, then refrigerate until chilled, at least 1 hour.
• 
  
• 3. Add the yogurt and honey to the chilled syrup and stir until thoroughly combined. Place some of the sweetened yogurt mixture into each of the molds, filling to about halfway.
• 
  
• 4. Place blackberries, a sprinkle of sugar and a couple of drops of water in a blender or food processor. Blend until a consistent textured liquid. Pour fruit into popsicle molds and swirl with a popsicle stick. Pour more yogurt mixture over to fill. 
• 
  
• 5. If using conventional molds, snap on the lid and freeze until solid, 3 to 4 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (45 minutes to 1 hour), then insert the sticks and freeze until solid, 3 to 4 hours.

Recipe from Paletas by Fany Gerson