Recipes
Fany Gerson’s Paletas De Yogurt Con Moras
The Greek-style yogurt provides a creamy consistency for this paleta, so you’ll have a rich mouthfeel without any of the guilt. This combination is really quite classic, but feel free to replace the blackberries with any other berry. If you want a marbled paleta, put the blackberries in a blender and sprinkle with confectioners’ sugar to taste (just a little sweet), and whirl. Pour the mixture into the molds after adding the yogurt mixture, swirling with a skewer while you pour (see page 42).
Makes approximately 8 to 10
Yogurt Ice Pops with Berries
Image Credits
Photo by Ed Anderson
ingredients
- 1 lemon
- ½ cup water
- ½ cup sugar
- 1 ½ cups plain unsweetened Greek-style yogurt
- 2 tablespoons honey
- 2 cups fresh blackberries, or the berry of your choice
- To make the paletas:
- 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 the 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.
- Add the yogurt and honey to the chilled syrup and stir until thoroughly combined. Put 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.
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