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

Source: Martha Stewart Kids, Summer/Fall


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

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

Cook's Notes

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


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