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Title: Paletas De Yogurt Con Moras (Yogurt Ice Pops With Berries
Categories: Desserts, Mexican
Yield: 8 Paletas

1 Lemon
1/2 c Water
1/2 c Sugar
1 1/2 c Plain unsweetened
-Greek-style yogurt
2 tb Honey
2 c Fresh blackberries; or your
-choice

If you want a marbled paleta, put the blackberries in a blender and
sprinkle with confectioners' 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.

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.

Put the yogurt and honey in a blender, add the chilled syrup, and
blend to combine. Pour a bit of the yogurt mixture into each of the
molds, to a height of about 1/4". 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.

Recipe by Fany Gerson

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