Raspberry Cream Pops

1. 1

   In a blender, puree 3/4 of the pint of raspberries with the sugar and water.

2. 2

   Then use a seive to strain out the seeds (this should yield about 2 cups of pulp).

3. 3

   Transfer 2/3 cup of the raspberry puree into a separate container, add the cream, and whisk well to mix.

4. 4

   Meanwhile, stir the lemon juice into the rest of the raspberry puree.

5. 5

   Now, you should have two containers of raspberry sauce - one that's deep red and another that's creamy pink.

6. 6

   Chill both sauces.

7. 7

   In a bowl, stir together the vanilla yogurt and the remaining raspberries.

8. 8

   Pour the mixture into the paper cups until they are about half full.

9. 9

   Set the cups in an 8x8 inch pan (for transferring them easily in and out of the freezer).

10. 10

    Cover each cup with aluminum foil and poke a Popsicle stick straight through the center of the foil and into the mixture.

11. 11

    Freeze until set about 2 hours.

12. 12

    Remove the foil and pour a layer of the deep red puree on top of the frozen yogurt.

13. 13

    Freeze again until solid, about 2 hours.

14. 14

    Finally, pour a layer of the raspberry cream mixture into each cup and freeze until solid.

15. 15

    To serve, peel the cups away from the pops.

* Per serving · 4 servings · Values may vary.

No additional tips available.