Food & Cooking Recipes Dessert & Treats Recipes Plum or Raspberry Tie-Dye Pops Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: Makes one dozen 1/2-cup pops Juicy blackberries, raspberries, plums, and blueberries can be enjoyed even after they've disappeared from summer markets. The fruits are swirled with vanilla yogurt and a shot of lemon or lime juice to form these tart architectural icies. 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 Directions 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. Rinse out blender jar, and blend yogurt with remaining tablespoon lemon juice until smooth. Layer each 1/3-cup pop mold with yogurt and puree, adding rest of raspberries along the way. Swirl mixtures together with knife. Let freeze 25 minutes. Insert wooden pop sticks halfway, and freeze overnight. Cook's Notes Pops will keep, frozen, for at least 3 weeks. Rate it Print