1 cup plain, low fat yogurt (regular or Greek)
1 cup blackberries
2 inch knob ginger, chopped
1/2 teaspoon agave nectar
Place the ginger in a blender. Pulse until fairly smooth and liquidy. Add the remaining ingredients and pulse until smooth. Pour into ice pop molds, leaving a bit of headroom for expansion. Freeze until solid, about 6 hours or overnight.
Yield: about 6 ice pops, depending on the mold
Note: If you use a high powered blender, the blackberry seeds will be nearly nonexistant. If your blender isn't very powerful and you are seed adverse, press the berries through a sieve before adding them to the blender.