Yogurt and mixed berry popsicles

Name: Yogurt and mixed berry popsicles
Prep time: 8 h
Cook time: 5 min
Total time: 8 h 5 min
Yield: 12
Cuisine: Québécoise
Ingredients: 3 cups (300 g) frozen mixed berries; 1 tbsp (15 ml) cornstarch dissolved in 2 tbsp (30 ml) cold water; 1 cup (250 ml) 35% whipping cream; 1 tsp (5 ml) vanilla; 1 cup (250 ml) plain Greek yogurt; ½ cup (125 ml) honey

Preparation 8 h
Cooking 5 min
Servings 12
Freezing Absolutely

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Mixed berries

3 cups (300 g) frozen mixed berries
1 tbsp (15 ml) cornstarch dissolved in 2 tbsp (30 ml) cold water

Yogurt

1 cup (250 ml) 35% whipping cream
1 tsp (5 ml) vanilla
1 cup (250 ml) plain Greek yogurt
½ cup (125 ml) honey

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Preparation

In a small saucepan over medium-low heat, warm the frozen berries until completely liquid with no frozen pieces remaining, then mash them with a fork. Remove from heat, stir in the cornstarch and water mixture, mix well, and let cool completely.
Using a hand mixer or stand mixer, whip the cream with the vanilla until soft peaks form (the cream holds gentle shapes without becoming firm).
Add the Greek yogurt and honey to the whipped cream, then fold gently until smooth. Do not overmix.
Carefully spoon a teaspoon of the yogurt mixture into the popsicle molds, then a teaspoon of the berry mixture. Repeat the layers until the molds are full.
Using a straw or a butter knife, gently swirl the berries and yogurt in each popsicle to create the marbled effect.
Insert the sticks leaving about 1½ in (4 cm) sticking out at the top, then place the molds in the freezer and let harden for at least 8 hours.
To unmold, run the molds under warm water for 15 to 20 seconds, until the popsicles slide out easily. Enjoy right away.