After much Pinterest envy, I finally bought a popsicle mold (at the end of the summer, good job).  Did you know that “popsicle” is actually a brand name that we in the US have adopted to describe all ice pops?  I didn’t.  It’s one of those weird things like calling all facial tissue “Kleenex”.  Anyway the very first thing I wanted to try was a blackberry and yogurt recipe.  But I was worried about the seeds, and then the store ended up not having any blackberries.  So I bought raspberries instead.  Plain Greek yogurt, sweetened with a little agave, and layered with muddled raspberries (clearly my layering skills need improvement) – simple, fresh, delicious.  As far as sweets go, this is pretty good for you and I bet kids would love it!

Raspberry Yogurt Ice Pops
adapted from Real Simple
makes 10-12, depending on mold

1 3/4 cups plain full-fat Greek yogurt
6-8 tbsp agave nectar
3/4 pound raspberries (about 3 cups)

Whisk together the yogurt and 3 tbsp agave in a medium bowl.  In a separate bowl, combine the blackberries and the remaining 3 tbsp agave and mash with a fork or potato masher until coarsely crushed.  Taste the mixtures and add more agave as needed, keeping in mind that it will taste less sweet when frozen.

Layer the yogurt and blackberry mixtures (starting with the yogurt mixture, but don’t make as big a layer as I did), dividing evenly among 4oz paper cups or ice-pop molds.  Drag a toothpick or skewer through the mixtures to create a swirl effect.  Insert ice-pop sticks and freeze until firm, at least 3 hours and up to 4 days. Remove from the freezer 10 minutes before serving to soften slightly.  Or dip into warm (not hot) water to release.  You can unmold all of the popsicles and store them in a plastic bag in the freezer.