Raspberry Tie-Dye Pops

1. 1

   Place 2 1/2 pints raspberries in the jar of a blender or the bowl of a food processor.

2. 2

   Pulse briefly, then puree until nearly liquid, about 1 minute.

3. 3

   For plum pops: Pass puree through large-mesh sieve to remove skin.

4. 4

   For raspberry pops: Pass puree through a very fine sieve to remove seeds, you should end up with 1/2 cup.

5. 5

   Add 1 tablespoon lemon juice, and blend.

6. 6

   Rinse out blender jar, and blend yogurt with remaining tablespoon lemon juice until smooth.

7. 7

   Layer each 1/3-cup pop mold with yogurt and puree, adding rest of raspberries along the way.

8. 8

   Swirl mixtures together with knife.

9. 9

   Let freeze 25 minutes.

10. 10

    Insert wooden pop sticks halfway, and freeze overnight.

11. 11

    Pops will keep, frozen, for at least 3 weeks.

No additional tips available.