Tie Dye Pops

Martha Stewart Kids, Volume 1 2001

Blending yogurt with lemon juice results in an airy mixture that is more delicious when frozen. If fruit is not ripe, add 1/2 cup orange juice to the puree.

Blackberry Tie-Dye Pops
Makes 1 dozen 1/2-cup pops

9 ounces (1 1/2 pints) blackberries
3 tablespoons freshly squeezed lemon juice
32 ounces low-fat or nonfat vanilla yogurt

1. Place 7 1/2 ounces blackberries in a food processor. Process until smooth, then pass through a fine sieve into a glass measure. (You should have 1/2 cup puree.) Stir in 2 tablespoons lemon juice; set aside.

2. Blend yogurt with remaining tablespoon lemon juice in a blender until smooth.

3. Layer each 1/3-cup pop mold with yogurt and puree, adding rest of berries along the way. Swirl mixtures together with knife.

4. Let freeze 25 minutes, then insert wooden pop sticks halfway and freeze overnight. Pops will keep, frozen, for at least 3 weeks.

Plum or Raspberry Tie-Dye Pops
Makes 1 dozen 1/2-cup pops

1 pound black or red plums, pits removed, cut into pieces, or 3 pints raspberries
2 tablespoons freshly squeezed lemon juice
32 ounces low-fat or nonfat vanilla yogurt

1. Place plums or 2 1/2 pints raspberries in blender or food processor. Pulse briefly, then puree until nearly liquid, about 1 minute.

For plum pops: pass puree through large-mesh sieve to remove skin.
For raspberry pops: Pass puree through a very fine sieve to remove seeds; you should end up with 1/2 cup. Add 1 tablespoon lemon juice.

2. Blend yogurt with remaining tablespoon lemon juice in a blender until smooth.

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

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