We’re heading into one of my favorite times of year – late summer into early fall. This is when the weather begins to cool just a little – not too much. And when produce really hits its peak. Especially some of my favorites, like blackberries. I usually enjoy them straight up, but sometimes I like to bake them into muffins or blend them into frozen treats, like these dairy-free Blackberry Lime Yogurt Pops.
Blackberry Lime Yogurt Pops are Sweet, Healthy, Dairy-Free Treats
This recipe is suitable for almost every dietary need, but a lot depends on the dairy-free yogurt that you choose. When I created this recipe, I was testing out Ripple Yogurt, so that’s the brand I used. But I think these would be fabulous with most brands.
My top picks would be Coyo (for creamy), Silk (almond or soy for taste and richness), or So Delicious (for ease of locating). But you can see the 10 Best Dairy-Free Yogurt Guide for top picks by other consumers, and even more options in our Dairy-Free Yogurt Reviews.
Special Diet Notes: Blackberry Lime Yogurt Pops
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, optionally nut-free, peanut-free, optionally soy-free, optionally vegan, plant-based, optionally paleo, and vegetarian.
- 1 cup blackberries
- 1 (5.3-ounce) container vanilla dairy-free yogurt (see post above for options)
- 3 to 4 tablespoons honey, or to taste (can sub agave nectar for strictly vegan)
- 2 tablespoons lime juice
- ½ teaspoon lime zest (optional)
- Put the blackberries in your blender and puree until smooth.
- Strain the blackberries through a fine mesh sieve, into a liquid measuring cup or bowl, to remove the little seeds.
- Return the seedless blackberry puree / juice to your blender. Add the dairy-free yogurt, honey, lime juice, and lime zest (if using). Puree until smooth.
- Divide the mixture between your popsicle molds and freeze until solid, about 2 to 4 hours, depending on the size of your molds.