Blackberry Frozen Yoghurt Ice Pops

Wondering what to make with all the blackberries abundant on the hedgerows at this time of year? Grab yourself a pot of yoghurt, a lolly mould and make these tasty ice pops. 

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My daughter loves to pick blackberries. All summer, she's been like: "Mum, are the blackberries ready yet? Mum?? Look, there's one! Can we pick some, please, please, please, etc, etc etc..." 

I love picking blackberries, too. They're free, for a start. And they're a good excuse to get out in the late August sunshine, a bit less baking hot and humid than it was in the middle of summer, and it's a good walk, too. Gotta get the kids out and in the fresh air and away from The Sims.  

We're lucky that we have a blackberry bush down a little public cutway about 2 minutes' walk from our house. We try and pick ones that aren't too low (because doggies) and go for hip-height upwards. We also prefer these rural berries than the ones on the busy roadside, just because I think months of carbon monoxide can't be good baked into a crumble. 

We've made jam, crumbles, pies - but this time, we decided to make ice lollies. 

They're completely easy. You just bubble up the blackberries and then pass through a sieve. Allow to cool and stir in some yoghurt and freeze.

Full of vitamin C, good friendly bacteria and antioxidants from the lovely, dark purple juice. Yum. Double is up if you want to make more. 

Blackberry Frozen Yoghurt Ice Pops
Makes 4 mini ice pops
2 handfuls of fresh blackberries, rinsed. I leave mine submerged in cold water for a few hours, so any bugs inside the berries will crawl out and come to the top. 
1 teaspoon vanilla extract
1 teaspoon runny honey (I use local, raw honey)
3 heaped dessertspoons (the kind you'd eat soup or porridge with) natural yoghurt

*note to AIPers: natural yoghurt isn't AIP compliant, so if you're avoiding dairy, in theory coconut yoghurt should work for this but I haven't tested it. To be safe, use thick coconut cream (the stuff that collects at the top of a fridge-cold can of coconut milk) in place of the yoghurt. 

First, drain the blackberries, if you've had them soaking, and give them a good rinse under the tap. Tumble them into a small frying pan or saucepan and put on a low to medium heat. Add a splash of water (about 2 teaspoons) and bubble gently. Once the berries have released their beautiful, dark juices turn off the heat, stir in the vanilla extract and allow to cool slightly. 

Pass the berries through a sieve, with a bowl underneath it, to catch all the juices, scraping the underside of the sieve every now and then to make sure you have all the thicker pureed fruit. Stir in the honey. 

Stir the yoghurt into the now cooled berry mixture, ensuring the yoghurt is fully mixed in. Pour into lolly moulds (these are the ones I use) and freeze overnight, or until fully frozen. To remove from the moulds, you can just place the frozen mould under a warm tap and it should loosen fairly quickly and just pop out. 

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