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.



Ingredient Checklist


Instructions Checklist
  • 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.