Le Top is located out of the San Francisco Bay Area where I am from. I grew up going to school in Berkeley and a peace child (some Berkeley locals have the nickname “granolas” aka hippies who like things o’ natural). This summer’s ice pop recipe inspired me and reminded me of home as a child.
Blending yogurt with lemon juice results in a tie-dye type mixture that is delicious frozen!
Blackberry Peace Pops
Servings: 1 dozen 1/2-cup pops
- 9 ounces (1 1/2 pints) blackberries
- 3 tablespoons freshly squeezed lemon juice
- 32 ounces low-fat or nonfat vanilla yogurt
- Popsicle sticks
- Popsicle mold (if you don’t have one, you can buy them cheap online! Check out this cute one and click here.)
Special note: if your fruit is not ripe, add 1/2 cup orange juice to the puree mixture.
1. Place 7 1/2 ounces blackberries in a food processor. Process until smooth, then pass through a fine cooking strainer into a glass measuring cup. (You should have 1/2 cup puree.) Stir in 2 tablespoons lemon juice; set aside.
2. Blend yogurt with remaining tablespoon lemon juice in a blender until smooth.
3. Layer each 1/3-cup pop mold with yogurt and puree like a parfait, adding rest of berries along the way. Swirl mixtures together with knife.
4. Let freeze 25 minutes, then insert wooden pop sticks halfway and freeze overnight. Pops will keep, frozen, for at least 3 weeks.