Developed as a collaboration between Fany Gerson, the chef-owner of the wildly popular New York establishments La Newyorkina and Fan Fan Doughnuts, and Homa Dashtaki, cookbook author and founder of handcrafted yogurt company The White Moustache, these ice pops showcase the season’s best berries. Gerson was Dashtaki’s stall neighbor at the Smorgasburg food market in Williamsburg, where the two traded yogurt for doughnuts, and later found themselves in the same neighborhood once they both opened brick-and-mortar locations. The pops are a luscious merger of Dashtaki’s creamy yogurt and Gerson’s Mexican-style paleta technique; you’ll want a few stationed in your freezer all summer long.
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What you’ll need
Silicone Popsicle Molds
$14 $12 At Amazon
Medium Saucepan
$50 $39 At Amazon
Vegetable Peeler
$12 $10 At Amazon
French Wire Whisk
$18 At Amazon
Recipe information
Total Time
20 Minutes (plus 4 hours for freezing)
Yield
Makes 8–10
Ingredients
2
3
2
½
1
2
¼
Special Equipment
Preparation
Step 1
Cook 2 cups fresh or frozen blueberries and/or blackberries, 3 Tbsp. powdered sugar, and 2 wide strips lemon or lime zest in a medium saucepan over medium heat, stirring to dissolve sugar, until berries are starting to burst and mixture is thick and bubbling, about 5 minutes. Let cool; discard zest.
Step 2
Meanwhile, bring ½ cup granulated sugar and ½ cup water to a simmer in a small saucepan, stirring to dissolve sugar. Let syrup cool 10 minutes, then whisk in 1½ cups plain whole-milk yogurt, 2 Tbsp. honey, and ¼ tsp. Diamond Crystal or Morton kosher salt.
Step 3
Divide half of sweetened yogurt mixture among ice pop molds, filling about ¾" up the sides. Freeze until beginning to set, 45–60 minutes.
Step 4
Divide half of berry mixture among ice pop molds. Repeat with one more layer of yogurt mixture and one more of berry mixture, leaving top quarter of molds empty to allow room to expand. Using an ice pop stick, swirl berries and yogurt together to create a marbled effect. Insert sticks and freeze until solid, at least 3 hours.
Step 5
To serve, dip molds briefly in a bowl of warm water and unmold paletas.
Do ahead: Paletas can be made 3 months ahead. Keep frozen.
Leave a Review
Reviews (2)
Back to TopI followed the directions exactly. I think the directions should take into account the size of the popsicle holders. Mine are 3&1/2 oz. I had exactly enough for 8. I don’t think honey is needed: already 1/2c sugar and confectioners sugar. Very, very sweet. I will try a reduced calorie version next time. I like the idea but I will work on the ingredients.
Absolutely Eve
Chicago
6/24/2023
Not difficult to make, but the yogurt portion was much too sweet, and I think the berry portion would have benefited from fine lemon zest being left in the mixture for more contrast.
Anonymous
Cleveland, OH
6/8/2023
My two year old is a big fan of popsicles to begin with, but she's been gaga over the yummy yogurt and tart berry paletas. My husband and I are right behind her in enjoying these.
Gwyn W.
Frederick, MD
6/3/2023
Outstanding. The honey sweetened yogurt and blueberry compote was a wonderful combination. Also refreshing for a summer treat.
Kate
Maine
6/2/2023
I'm going to make these, but I would think you wouldn't fill the molds 3/4 of the way first with yogurt if you've got to add berries, more yogurt and more berries--shouldn't it read 1/4 of the way?
Dane Henas
Sacramento, CA
5/28/2023