1-First, mash the 2 cups of fresh blackberries into a lumpy liquid using a fork or masher this step releases their juicy flavor and sets the base.

2-Then, in a bowl, mix the blackberry mash with the 6-ounce container of vanilla yogurt, 1/4 cup of sugar, and 2 teaspoons of lemon juice until everything blends smoothly. Remember, adding a bit of lemon juice brightens the taste, making it feel extra fresh on a hot day.

3-Pour the mixture into your popsicle molds, filling them nearly to the top, and sprinkle the 3 tablespoons of crumbled graham crackers at the base for that cheesecake crust effect.

4-Pop the molds into the freezer for about 1 hour, then insert the sticks and freeze for another 5 hours until solid. The whole process takes roughly 6 hours and 15 minutes, including freezing, and yields about 5 popsicles per batch using standard bar-shaped molds that hold around 1/3 cup each.

5-Once ready, run warm water over the molds to loosen the pops, and you’re set for a refreshing snack that fits right into a traveler’s routine.