We normally are lucky to and have cool, comfortable weather year round.
But a few weeks ago, it was crazy hot in Northern California. Like, oven hot.
Oh, and did I mention we don't have air conditioning? Yeah, its usually no bigs expect for a few times a year. And those times hit early this year.
And shoot, when it gets to triple digits, all I want to do it stick my head in the freezer to cool down.
Then when I think of a freezer, I start to thinking about ice cream. Ohhh man. Then the my mind starts getting crazy with what I can make that will cool me down.
But since we just moved, I really didn't want to drag out the ice cream maker and make a big mess to clean up. I needed something simple, easy, and cold to help cool me down.
The only thing I don’t love about making them, it waiting for them to set enough to eat them.
I made these with some fresh berries I picked up at the farmer's market. Blackberries and blueberries mashed together and lightly sweetened with a little sugar. The yogurt added a bit of creamy tartness that I loved!
Blackberry, Blueberry, Yogurt Pops
Adapted from Food 52 // Makes 6 standards pops
1/4 cup plus 2 tablespoons sugar
1 cup blueberries
1 1/2 cup blackberries
1 cup plain low fat Greek yogurt
2 tablespoons sugar
1/8 teaspoon vanilla
First, make the simple syrup by combining the sugar (1/4 cup + 2 tablespoons) and 1 cup water in a small saucepan. Bring to a boil, stirring to help dissolve the sugar. Simmer for a few minutes then take off the heat and let cool.
Pile the berries into a medium saucepan and add 2 tablespoons of water. Heat the berries over medium heat and crush the berries with a potato masher. Heat just enough to release the juices.
Once the berries begin to weep juice and are mostly crushed, scoop the berry mixture into a fine-mesh sieve or strainer and set over a bowl. Press the berries with the back of a spoon until all you're left with is pulp; throw away this pulp. Add the simple syrup a tablespoon at a time to the berry puree, until it's sweetened to your liking. Fill 6 popsicle molds halfway with this berry puree.
Mix together the yogurt, 2 tablespoons of sugar and vanilla. Dollop a spoonful of the yogurt mixture in the molds and carefully mix it a bit. Place the popsicle sticks into the center of each mold. Freeze until very firm - mine sat overnight.
To easily remove the pop, hold the mold under warm running water until it loosens enough for you to remove and enjoy.
Summer on a stick. Yum!