Blackberry-Lemon Frozen Cheesecake Pops
1 pint blackberries
juice of one lemon
1/3 cup cane sugar
Simmer berries along with lemon juice and sugar. Stir often to break them down. When they are broken and syrupy, let them cool. Run it all through a food mill or a fine mesh strainer to catch the seeds. Set aside.
1 4-ounce container of Greek yogurt
1 tbsp. neufchatel cheese
1/4 cup milk
2 tbsp. whipping cream
1/4 cup honey
zest from one lemon
1/4 cup cane sugar
pinch of sea salt
small bamboo skewers (optional)
Whisk all ingredients together well. As soon as that's completed, tilt the bowl and spoon in a couple of spoonfuls of blackberry syrup; pour it into the molds while helping it to marble by swirling your spoon around a little bit. (Mine set up in a $1 silicone mold found here. They're honestly better for this kind of thing rather than for ice.) Freeze for 1-2 hours. You can eat the cheesecake bites like bon-bons or pierce them with bamboo skewers for pops.