Food & Cooking Recipes Dessert & Treats Recipes Raspberry-Yogurt Ice Pops 3.4 (14) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 5 hrs Yield: 6 So long, ice-cream man -- New York City reader, Amorette Casaus, prefers her own frozen treats, layered with tangy yogurt and sweet-tart raspberries. Ingredients 2 cups plain low-fat yogurt ½ cup sugar ½ cup frozen raspberries (about 3 ounces) Directions 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. Print