Raspberry-Yogurt Ice Pops
So long, ice-cream man -- a New York City reader prefers her own frozen treats, layered with tangy yogurt and sweet-tart raspberries.
- 2 cups plain low-fat yogurt
- 1/2 cup sugar
- 1/2 cup frozen raspberries (about 3 ounces)
In a medium bowl, whisk yogurt and sugar to combine. In a blender, place 1 cup yogurt-sugar mixture (reserve the rest) with raspberries; puree until well blended. Press raspberry mixture through a fine-mesh sieve into another medium bowl (discard solids).
Dividing evenly, layer yogurt mixtures in six 3-ounce ice-pop molds. Insert ice-pop sticks, and freeze until solid, 4 to 5 hours. To unmold ice pops, run warm water briefly over the molds.