The wild, invasive Himalaya blackberry vines that take over abandoned lots and
encroach on our backyards in the Pacific Northwest yield seedy fruits that are
nonetheless fragrant and delectable, especially when they are slightly
sweetened and strained to remove the seeds. Greek style yogurt has been
strained to remove some of the whey, so it is denser and richer than ordinary
yogurt.
(Makes six 4-ounce ice
pops)
2 cups just-picked blackberries
3/4 cup sugar
2 cups plain
(unflavored) Greek-style yogurt
1.) Puree the
blackberries and sugar with an immersion blender or an old-fashioned upright
blender. (Do not try to use a food processor for this task or the puree will be
too rough.) Strain the puree into a measuring cup, pressing hard against the
solids to extract as much fruit as possible and discard the seeds; you should
have 1 cup.
2.) Stir in the yogurt and, if you are seeking an extra smooth texture,
partially pre-freeze the mixture in an ice cream maker. If you want to skip
this step, don’t worry, the results will still be excellent.
3.) Distribute the mixture evenly between six chilled ice pop molds, secure the
lids and freeze until set, about 4 hours.
