Yogurt Ice Pops With Berries

From “Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice and Aguas Frescas.”

• 1 lemon
• 1/2 cup water
• 1/2 cup sugar
• 11/2 cups plain unsweetened fat-free Greek-style yogurt
• 2 tablespoons honey
• 2 cups fresh blackberries, or the berry of your choice

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 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 3/4 inch. 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 lid and freeze until solid, 3 to 4 hours. If using glasses or other unconventional molds, freeze until pops are starting to set (45 minutes to 1 hour), then insert sticks and freeze until solid, 3 to 4 hours.

If using an instant ice-pop maker, gently fold the blackberries into the yogurt before filling the molds and follow the manufacturer’s instructions.

Makes 8 ice pops.

Per serving: 106 calories; 0 g fat (0 g saturated fat; 0 percent calories from fat); 23 g carbohydrates; 0 mg cholesterol; 18 mg sodium; 4 g protein; 2 g fiber.