Raspberry-Vanilla Parfait Pops

1. 1

   In a blender, puree the 1 1/2 cups raspberries, the sugar, and 1/2 cup yogurt until smooth and thick.

2. 2

   Divide about half of the raspberry mixture equally among ice pop molds. Divide the remaining 1 cup yogurt among the molds. Slide in the halved raspberries (if using). Follow with the remaining raspberry mixture and insert sticks. Freeze until firm, at least 6 hours or up to 1 week.

3. 3

   To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.

No additional tips available.