Strawberry Blackberry Yogurt Pops

Oh man, I thought I would be able to finish some posts up before we went on vacation and schedule them to publish automatically while we were gone. Boy was I wrong! As usual, 10pm the night before we planned to leave at four in the morning, I was still awake and packing up food and clothing... sigh. 

Anyway, we're back now and after a brief absence, the posts begin again with this mouth-watering pic...

Okay, stop thinking about how cool it would be to have Wolverine claws and start thinking about how cool and refreshing these yogurt pops were after taking a long, hot walk last Saturday.

I picked up some late season berries that had seen better days at the market and figured that I should cook them down a bit to cover up the bruised and battered appearance of these berries. Originally, I had planned to make a sorbet but in the interest of our health - mental health, that is... you have yet to meet my eldest son on a sugar high... I decided to make some less-sugary yogurt pops instead.

The pops were perfectly sweet and tart with chunks of fruit here and there. The only change I would make for next time would be to strain out the blackberry seeds. The less unnecessary flossing of children's teeth, the better.

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Strawberry Blackberry Yogurt Pops   Yield: 6 x 3-ounce popsicles

1 pint strawberries, chopped
1 pint blackberries
1/4 cup sugar (or to taste)
juice of 1/2 lemon
3/4 cup yogurt (plain or Greek)
1/4 cup sugar (or to taste)

1. Combine strawberries, blackberries, 1/4 cup sugar and lemon juice in a sauce pan and bring to a boil. Reduce to a gentle simmer and cook for 30 minutes. Cool.
2. Combine yogurt and 1/4 sugar.
3. Gently swirl berry mixture into yogurt and pour into molds. 
4. Freeze until firm.

Fuzzy pic from the phone camera.