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Plum or Raspberry Tie-Dye Pops

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

  • yield: Makes one dozen 1/2-cup pops

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Ingredients

  • 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

Cook's Note

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

Directions

  1. Step 1

    Place plums or 2 1/2 pints raspberries in the jar of a blender or the bowl of a 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, and blend.

  2. Step 2

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

  3. Step 3

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

  4. Step 4

    Let freeze 25 minutes. Insert wooden pop sticks halfway, and freeze overnight.

Source
Martha Stewart Kids, Summer/Fall

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