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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring 2/3 cup water and sugar to boil in small saucepan over medium-high heat, stirring until sugar dissolves. Move simple syrup to small bowl and chill until cold, about 1 hour. | 2. Place blackberries in processor; puree until smooth. Pour blackberry puree into strainer set over medium bowl. Using rubber spatula, press on solids to extract as much puree as possible. Discard seeds in strainer. | 3. Measure 2 cups blackberry puree and place in another medium bowl for pops (reserve any remaining puree for another use). Add chilled simple syrup, yogurt, honey, and lemon juice to puree; whisk to blend. | 4. Divide mixture among 10 molds (each about 1/3 - 1/2 cup capacity). Top with mold cover, if available, and insert stick into each. (If cover is not available, cover top of mold with plastic wrap, pulling taut; freeze until partially frozen, then insert stick into center of plastic wrap and into pop mixture in each.) | 5. Freeze pops until firm, at least 8 hours or overnight. | 6. Dip bottom of mold into hot water 10 to 15 seconds to loosen pops. Remove pops from molds and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	2/3	cup		0.0	0.0	0.0	0.0
sugar	2/3	cup		537.32	134.3973	0.0	0.0
blackberry	3	containers		-	-	-	-
plain nonfat yogurt	1	cup		-	-	-	-
honey	5	teaspoons		-	-	-	-
lemon juice	4	teaspoons		4.4733	1.403	0.0712	0.0488

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.