Recipe created and provided by Chef Crusco Catering in Austin, TX
Ingredients
- 1 cup frozen Blueberries
- 1 cup Blackberries
- 3 tbsp. Powdered Sugar
- 1 Orange – zest only
- 1 lemon – zest and juice
- ½ cup Vanilla Sugar
- 1.5 cups Whole-milk yogurt (plain)
- 2 tbsp. Honey
- ¼ tsp. Sea salt
Directions
- In a small pot add mixed berries, powdered sugar, orange zest, lemon juice and zest over medium heat. Cook 6-8 minutes until berries start to burst and mixture is thick. Remove from heat and cool.
- In another small pot, bring ½ cup of the sugar and ½ cup water to a slow boil until sugar dissolves. Cool down and then add all yogurt, honey, and salt. Whisk well and set aside.
- Divide some of the yogurt mixture among ice pop molds, filling about half way up the sides. Freeze for about an hour until the yogurt mixture starts to set.
- Divide some of the berry mixture among molds. Repeat with another layer of yogurt mixture and one more of berry mixture, leaving space on top to allow room to expand.
- Using knife or long toothpick, swirl berry and yogurt mixtures together to create a marbled effect.
- Insert sticks and freeze until solid (minimum 2-3 hrs. or best over night).
- When ready to serve, run hot water on the outside so you can easily unmold the paletas. Enjoy!
- Note: Paletas can be made and kept frozen in the freezer for 2-3 months at a time.
