BLACKBERRY YOGHURT POPSICLES

On hot days, instant popsicles are a must for my family. Quick pop makers have a freezing element that you can fill with your favorite popsicle mix to make popsicles in about 8-10 minutes. The great thing is that my girls are able to make their own desserts after dinner while my husband and I stay seated on the porch to enjoy a warm summer night. There are endless ways you can combine your favorite ingredients to make your own creations. We mix and match ingredients such as yoghurt, coconut milk, almond milk, nut butters, bananas, berries, and cocoa. Then we sweeten them with honey and sometimes add some extra flavors like vanilla or peppermint.
For this recipe, I layered raw fresh blackberry puree and vanilla yoghurt into a quick pop maker and let them freeze for 8 minutes. Not only do they make a great refreshing treat on a hot day, but also add healthy, fresh berries and homemade yoghurt into your kids’ diet. Make sure to taste the mixture before you freeze it to ensure that it’s sweetened enough as it will taste less sweet once it’s frozen.
If you don’t own a quick pop maker, you can also fill any regular popsicle maker and put it in the freezer overnight. This way you can make a larger batch to have them readily available for special occasions. Don’t forget to order plenty of popsicle sticks since they go pretty quickly!

MAKES 6 POPSICLES
INGREDIENTS
12 oz blackberries
1/3 cup honey
1 tsp vanilla extract
2 cups homemade yoghurt (see recipe below)

Tools:
Vitamix Professional Blender
popsicle makers:
ZOKU Quick Pop Maker or
Stainless Steel Popsicle Mold & natural wooden Popsicle Sticks

INSTRUCTIONS
Rinse and pat the blackberries dry. Using a food processor or blender, blend the berries until smooth. Remove the seeds by pressing the blackberries through a fine sieve into a bowl. Add 3 tbsp of the honey and mix well. Set aside.

In a separate bowl, mix the remainder of the honey, vanilla extract, and yoghurt. Stir until combined.

Carefully spoon the two ingredients alternatingly into the popsicle molds. You might want to use a small funnel to avoid a bigger mess.

If you use a regular ice pop maker, let freeze overnight, or follow the instructions of the quick pop maker accordingly.

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HOMEMADE YOGHURT
For this recipe, I use a yoghurt maker to ensure that the fermentation temperature is accurate. Here are two options - I actually have one of each since the whole family enjoys the yoghurt and I make a double batch at once.

Tools:
yoghurt maker with one large container
yoghurt maker with single glass jars

INGREDIENTS
1 quart whole or skim milk
1 pint heavy whipping cream ( If you want it with less fat, you can also replace heavy whipping cream with milk)
7 oz SCD legal yoghurt or other yoghurt starter

note: For strict SCD, it is recommended to avoid yoghurt starter containing bifidus.

INSTRUCTIONS
Place the milk and heavy whipping cream in a saucepan and heat at high heat until bubbles appear on the edges. (Do not boil!) Stir often to prevent the milk from sticking to the bottom of the pan.

Remove the pot from the stove and let cool until it has reached room temperature or below (about 64-77° F or 20-25° C).

Spoon the yoghurt starter into a mixing bowl and add one cup of the cooled milk. Mix well until a thick paste forms.

Add the yoghurt/milk mixture to the saucepan and stir well to distribute evenly.

Fill into yoghurt maker containers and place in the yoghurt maker machine. Make sure to follow the manual of your specific yoghurt maker. The mixture must ferment for at least 24 hours to ensure that all of the lactose has been broken down by beneficial bacteria.

Take out of the machine and refrigerate for at least two hours before using. Keep refrigerated!

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