My grandma used to feed me strawberries and cream for dessert on hot summer days on her back patio. These popsicles remind me of that yummy flavor, but instead of strawberries, let's use blackberries.
Remember those blackberry solids we froze a few weeks ago? It's time to take them out to thaw, What? You didn't make the Mango Blackberry pops and don't have the solids ready to go? No problem, let's get you caught up...
For the blackberry solids you'll need 12 oz blackberries, 1/4 cup sugar, and 2 Tbsp lemon juice. Combine these ingredients in a small saucepan, bring to a boil over medium high, and cook for 2 minutes. Strain through a fine mesh seive to remove most of the liquid. Let solids cool completely.
Side Note: The liquid that you strained from the solids is pure gold! Reduce the liquid by simmering it in the saucepan until you reach a thicker consistency - about 8-10 minutes. It's now blackberry syrup. Use it to make Mango Blackberry pops or on waffles or pancakes. Yum!
There! Now you're ready to make Blackberries and Cream popsicles with us. Put the berry solids in a blender or food processor and puree until smooth. It will be a thick puree since we took out most of the liquid.
Now for the other ingredients...
1 cup Greek yogurt
agave nectar or simple syrup to taste (about 2 Tbsp)
2 Tbsp heavy cream
Combine yogurt and cream in a small bowl. Stir in syrup and sweeten to taste. This mixture will also be a little thick.
Starting with blackberry puree, spoon a small amount into your mold. Next spoon in a small amount of yogurt cream. Continue alternating layers until your mold is filled.
Use your popsicle stick to make a few swirls. Cover and place in the freezer overnight.
Makes 4 dixie cup size pops.
Adapted from this recipe which uses strawberries, blackberries, and raspberries.
