Yesterday I was in my bathrobe and I noticed how without moving despite having just showered, I was already feeling hot and sticky… yup, humidity is a really annoying thing. Remembering I had received some ice pop moulds, when I went to do the groceries I took the opportunity to buy some fresh fruits to make these Yoghurt Blackberry Pistachio Ice Pops. In one day I ate four of them and each was as good and as refreshing as the next one. So now I have a pleasurable solution to sticky weather; the next thing will be how to get rid of the flies that, with the cows grazing in the fields have just swarmed in every house… should someone have a great solution to this problem, I’m a taker!
Blackberry Yoghurt Pistachio Ice Pops
Recipe for 4 pieces
Prep time: 10-15 min
Refrigeration time: min. 4-5 hours
230 g blackberries
100 g Greek yoghurt
0.3 dl milk
50 g honey
15-20 g chopped pistachios
Place the blackberries in a blender and puree them. If you want a smooth result pass the liquefied blackberries through a small holed sieve (I didn’t do it). Add 20 g honey and whisk until all is blended together.
In another bowl pour the milk and the remaining 30 g of honey. Whisk to combine the two ingredients and then add the Greek yoghurt.
Take your ice pop moulds and fill them to a third with the blackberries, add about ½ tsp of the pistachios, then add 1/3 of the Greek yoghurt, another layer of pistachios and finally a last layer of blackberries.
Place the moulds in the freezer for a minimum of five hours.