2/3 cup water
1/4 cup agave nectar or sugar
3, 6-ounce containers fresh blackberries (3 1/2 to 3 3/4 cups)
1 cup plain yogurt
5 teaspoons honey
1 tablespoon fresh lemon juice
1. Bring 2/3 cup water and agave/sugar to boil in small saucepan over medium-high heat, stirring until dissolves. Transfer simple syrup to small bowl and chill until cold, about 1 hour.
2. Place blackberries in processor; puree until smooth. Pour blackberry puree into strainer set over medium bowl. Using rubber spatula, press on solids to extract as much puree as possible. Discard seeds in strainer.
3. Measure 2 cups blackberry puree and place in another medium bowl for pops (reserve any remaining puree for another use).
4. Add chilled simple syrup, yogurt, honey, and lemon juice to puree; whisk to blend.
These pecan pie tarts are uncooked and look lovely with a dollop of coconut whipped cream or a scoop of ice cream! Dairy-free of course ;)