The Greek-style yogurt provides a creamy consistency for this paleta, so you’ll have a rich mouthfeel without any of the guilt. This combination is really quite classic, but feel free to replace the blackberries with any other berry.
If you want a marbled paleta, put the blackberries in a blender and sprinkle with confectioner's sugar to taste (just a little sweet) and whirl. Pour the mixture into the molds after adding the yogurt mixture, swirling with a skewer while you pour.
Makes 8 to 10
- 1 lemon
- ½ cup water
- ½ cup sugar
- 1 ½ cups plain unsweetened Greek-style yogurt
- 2 tablespoons honey
- 2 cups fresh blackberries, or the berry of your choice
- Rinse the lemon, then peel it. (This recipe uses only the peel, so save the lemon for a different use.)
- Combine the water and sugar in a small saucepan. Cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved.
- Add the lemon peel, lower the heat, and simmer for 5 minutes. Let cool to room temperature.
- Strain the syrup through a fine-mesh sieve, then refrigerate until chilled.
- Add the yogurt and honey to the chilled syrup and stir until thoroughly combined.
- Put a bit of the yogurt mixture into each of the molds, to a height of about ¾ inch. Freeze until the mixture begins to set, about 40 minutes.
- If the blackberries are big, cut them in half. Divide the blackberries among the molds, then pour in the remaining yogurt mixture, dividing it evenly among the molds.
- If using conventional molds, snap on the lid and freeze until solid, 3 to 4 hours. If using glasses or other unconventional molds, freeze until the pops are beginning to set (45 minutes to 1 hour), then insert the sticks and freeze until solid, 3 to 4 hours. If using an instant ice pop maker, gently fold the blackberries into the yogurt prior to filling the molds and follow the manufacturer’s instructions.