Yogurt Ice Pops with Blackberries

1  tablespoon		zest of lemon
1/2  cup		water
1/2  cup		sugar
1-1/2  cups		low fat greek yogurt
2  tablespoons		honey
2  cups		blackberries

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Have 8 standard pop molds ready to go into freezer.
Rinse & peel 1 lemon; reserve flesh for another use.
Combine 1/2 cup water & 1/2 cup sugar in small saucepan.
Bring mixture to boil over medium-high heat till sugar dissolves, stirring well.
Add lemon peel; reduce heat. Cool syrup to room temperature.
Strain syrup through a fine-mesh sieve; chill in referigerator.
Add 1 1/2 cups plain 2% reduced-fat Greek yogurt & 2 T honey to chilled syrup; stir well.
Divide 2 cups blackberries (sliced if large) among molds; pour yogurt mixture evenly into molds, leaving a 1/4-inch space at the top. Cover and freeze till solid (3-4 hours).