Blackberry Tie-Dye Pops
Juicy blackberries, raspberries, plums, and blueberries can be enjoyed even after they've disappeared from summer markets. The fruits are swirled with vanilla yogurt and a shot of lemon or lime juice to form these tart architectural icies.
- Yield: Makes one dozen 1/2-cup pops
Source: Martha Stewart Kids, Summer/Fall
- 9 ounces (1 1/2 pints) blackberries
- 3 tablespoons freshly squeezed lemon juice
- 32 ounces low-fat or nonfat vanilla yogurt
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.
In the jar of a blender, blend yogurt with remaining tablespoon lemon juice until smooth.
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.
Let freeze 25 minutes. Insert wooden pop sticks halfway, and freeze overnight.