Prep 15 mins
Cook 0 mins
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. Can substitute 1 pound black or red plums (pits removed) instead of raspberries.
- 3 pints raspberries
- 2 tablespoons fresh lemon juice
- 32 ounces low-fat vanilla yogurt or 32 ounces nonfat vanilla yogurt
- Place 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.
- Pops will keep, frozen, for at least 3 weeks.