Looking for a summer treat that’s both kid-friendly and healthy (and brings on the nostalgia?) Check out the recipe below for these healthier popsicles! They still contain some sugar, but they contain much less than the usual suspects out there (and also don’t contain the chemicals and additives that other commercial pops can). And honey is also used as a sweetener, meaning less white sugar overall.

This recipe comes from the fun folks over at People’s Pops – a delicious, new popsicle stand in New York City that I visited last week.

Some recipe suggestions: swap raw sugar for the white stuff, and use whole-fat organic yogurt in place of non-fat (I’m a big believer in whole foods, even when it comes to the non-fat vs low-fat vs full-fat debate!)

Enjoy, and feel like a kid again!

Blackberry, Honey and Yogurt Pops
Bon Appétit | August 2010

by Nathalie Jordi

To make these at home, look for ice pop molds with narrow openings for inserting the sticks. They can be found in cookware stores and at amazon.com. The author makes these and other pops for New York-based People’s Pops.

Yield: Makes 10 pops
Active Time: 30 minutes
Total Time: 9 hours 30 minutes

2/3 cup water
2/3 cup sugar
3 6-ounce containers fresh blackberries (3 1/2 to 3 3/4 cups)
1 cup plain nonfat yogurt (preferably organic)
5 teaspoons honey
4 teaspoons fresh lemon juice

Special equipment:
1 ice pop mold (preferably with cover) for 10 pops (each about 1/3- to 1/2-cup capacity)
10 ice pop sticks or lollipop sticks


Bring 2/3 cup water and sugar to boil in small saucepan over medium-high heat, stirring until sugar dissolves. Transfer simple syrup to small bowl and chill until cold, about 1 hour.

Place blackberries in processor; puree until smooth. Pour blackberry puree into strainer set over medium bowl. Using rubber spatula, press on solids to extract as much puree as possible. Discard seeds in strainer. Measure 2 cups blackberry puree and place in another medium bowl for pops (reserve any remaining puree for another use). Add chilled simple syrup, yogurt, honey, and lemon juice to puree; whisk to blend.

Divide mixture among 10 molds (each about 1/3- to 1/2-cup capacity). Top with mold cover, if available, and insert stick into each. (If cover is not available, cover top of mold with plastic wrap, pulling taut; freeze until partially frozen, then insert stick into center of plastic wrap and into pop mixture in each.) Freeze pops until firm, at least 8 hours or overnight.

Dip bottom of mold into hot water 10 to 15 seconds to loosen pops. Remove pops from molds and serve.