• 1serving

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Nutrition Info . . .

NutrientsLipids, Cellulose

Ingredients Jump to Instructions ↓

  1. 9 ounces (1 1/2 pints) blackberries

  2. 3 tablespoons freshly squeezed lemon juice

  3. 32 ounces low-fat or nonfat vanilla yogurt

Instructions Jump to Ingredients ↑

  1. Place 7 1/2 ounces blackberries in the bowl of a food processor. Process until smooth, then pass through a fine sieve into a glass measuring cup. (You should have 1/2 cup puree.) Stir in 2 tablespoons lemon juice; set aside.

  2. In the jar of a blender, blend yogurt with remaining tablespoon lemon juice until smooth.

  3. Layer each 1/3-cup pop mold with yogurt and puree, adding the rest of the berries along the way. Swirl mixtures together with a knife.

  4. Let freeze 25 minutes. Insert wooden pop sticks halfway, and freeze overnight.


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