Ingredients
12ozsmall berries,(2 small containers), like blueberries and raspberries
2tspsugar,preferably turbinado sugar, optional
dashsea salt
2tbsphoney,plus ¼ cup, to taste
2cupsGreek yogurt,whole, used Fage
½small lemon,juiced
Preparation
Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
In a medium bowl, gently toss the berries with the sugar, a dash of sea salt, and 2 tablespoons of honey.
Pour the berries onto the prepared baking sheet, then arrange the berries in a single layer.
Roast for 30 minutes, stirring halfway, or long enough for the berry juices to thicken but not burn; watching the edges in particular.
Blend together the Greek yogurt and lemon juice in a medium bowl. Mix in the honey until it is barely sweet enough to taste. Add more lemon juice for tart popsicles.
Let the berries cool for at least 10 minutes, then scrape the berries and all of their juices into the bowl of yogurt. Use a big spoon to gently fold the mixture together.
Use the spoon to transfer the yogurt blend into the popsicle mold and insert popsicle sticks. Freeze for at least 4 hours.
To pop out the popsicles, run warm water around the outside of the molds for about 10 seconds and gently remove the popsicles.
Serve frozen, and enjoy!
