July 30, 2009

Fresh Blackberry-Ginger Yogurt Pops

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.

My thoughts:
The unofficial blackberry week continues! It has been a hot and steamy week here in Baltimore. Most days it has been at least 90 with anywhere from 80-98% humidity. Oy. My husband the ice pop fiend has eating at least 2 homemade Popsicles a day! I don't eat anywhere near that many but these pops are really good. They are a little more "adult" tasting than most ice pops. They are not too sweet but really fruity. The shot of spicy ginger adds some heat and the yogurt gives them tang. The perfect treat for a hot summer day.