How to make blackberry yogurt pops

As featured on page 145 of the REAL SIMPLE July 2013 Issue – SERVES 8 – HANDS ON TIME: 20 minutes – TOTAL TIME: 3 HOURS, 20 MINUTES

31
STEPS
INGREDIENTS

Set aside all ingredients

Set aside all ingredients

Whisk together yogurt and 2 tablespoons of the agave nectar in a medium bowl \u2013 set aside.

Whisk together yogurt and 2 tablespoons of the agave nectar in a medium bowl – set aside.

Mash blackberries and remaining 2 tablespoons of the agave nectar in a separate bowl until berries are coarsely crushed.

Mash blackberries and remaining 2 tablespoons of the agave nectar in a separate bowl until berries are coarsely crushed.

Time to layer the mixtures! Start by placing a dollop of the yogurt mixture at the bottom of each paper cup or ice-pop mold.

Time to layer the mixtures! Start by placing a dollop of the yogurt mixture at the bottom of each paper cup or ice-pop mold.

Follow-up with a layer of the blackberry mixture. Continue layering until all molds are evenly filled. If you are so inclined, drag a knife or fork through the mixtures to create a swirl effect.

Follow-up with a layer of the blackberry mixture. Continue layering until all molds are evenly filled. If you are so inclined, drag a knife or fork through the mixtures to create a swirl effect.

Insert ice-pop sticks and freeze until firm – about 3 hours. Remove from freezer and let soften for 10 minutes before serving. Enjoy!

  • 3/4c Plain full-fat Greek yogurt
  • 4.0Tbsp Agave nectar
  • 3/4lb Blackberries
  • 4.0oz Paper cups or ice-pop molds
New York, NY
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