I’ve been trying to use my garden in different ways than I have in the past to create fresh food and treats. I snagged a copy of the people’s pops cookbook at the library. It’s a book of 55 recipes from a pop shop in Brooklyn, NY. Excellent summer inspiration…
In the past, my 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 pops cookbook. 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 sweetener. 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
You can get your own copy of the people’s pops 55 recipes for ice pops, shave ice,
and boozy pops from brooklyn’s coolest pop shop here.
RiverDog Prints. Her paper goods and gifts are guided by earth, animals, function, food and cocktails. You can also find Cyn canning in her kitchen, walking her dog, being outnumbered by her boys and husband or reading herself to sleep.
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