Blackberry, Honey and Yogurt Pops

Ingredients

• 10.5 cups blackberries fresh
• 5 teaspoons honey 
• 4 teaspoons juice of lemon fresh
• 1 cup yogurt plain organic (preferably )
• 0.7 cup sugar 
• 0.7 cup water 

Equipment

• bowl
• sauce pan
• whisk
• sieve
• plastic wrap

Directions

1. Bring 2/3 cup water and sugar to boil in small saucepan over medium-high heat, stirring until sugar dissolves.
2. Transfer simple syrup to small bowl and chill until cold, about 1 hour.
3. Place blackberries in processor; pureeuntil smooth.
4. Pour blackberry puree intostrainer set over medium bowl. Using rubberspatula, press on solids to extract as muchpuree as possible. Discard seeds in strainer.Measure 2 cups blackberry puree and place in another medium bowl for pops (reserve any remaining puree for another use).
5. Add chilled simple syrup, yogurt, honey, and lemon juice to puree; whisk to blend.
6. Divide mixture among 10 molds (each about 1/3- to 1/2-cup capacity). Top with mold cover, if available, and insert stick into each. (If cover is not available, cover top of mold with plastic wrap, pulling taut; freeze until partially frozen, then insert stick into center of plastic wrap and into pop mixture in each.) Freeze pops until firm, at least 8 hours or overnight.
7. Dip bottom of mold into hot water 10 to 15 seconds to loosen pops.
8. Remove pops from molds and serve.