Happy Summer, yo!
This season, I’ve been trying to use my garden in different ways than I have in the past to create fresh food and treats. Last week, I snagged people’s pops at the library. It’s a book of 55 recipes from a pop shop in Brooklyn, NY. Excellent summer inspiration…
In the past few months, my health-guru husband has removed refined sugar from his diet. He encouraged me to try eating this way, and after some resistance, I hopped on board the sugar-free “loco”-motive. In reality, it wasn’t a big sacrifice. The adults in our house (me and him) try not to eat processed foods that we don’t process ourselves (jams, pickles, etc.) I snack on nuts/seeds more often and have developed a dangerous watermelon addiction.
I got my hands on the last of the blackberries at my CSA. I found the perfect recipe in paging through the people’s pops. I only had a half of a pound of blackberries, so I adapted the recipe for blackberry, yogurt & honey pops. To make the pops sugar-free, I needed an alternative sweetner. I made stevia syrup by boiling a 4 to 1 ratio of water to stevia crystals and steeped mint leaves from our garden in it for a few hours.
Blackberry, Yogurt & Honey Pops*
1/2 pound blackberries
1/3 cup mint stevia syrup
1/4 cup organic yogurt (I used greek-style)
2 T. honey
2 T. fresh lemon juice
In a food processor or blender, puree all the ingredients until mixed well.
Strain the mixture through a sieve. I used a metal strainer, but you can use
cheesecloth or something similar to remove the seeds. Pour your mix into pop
molds, making sure to leave a bit of room for expansion after they freeze.
Makes four delicious pops – enjoy!
*based on the people’s pops recipe
and boozy pops from brooklyn’s coolest pop shop here.
