Raspberry Cream Pops

Directions

1. 1
   In a blender, puree 3/4 of the pint of raspberries with the sugar and water.
2. 2
   Then use a seive to strain out the seeds (this should yield about 2 cups of pulp).
3. 3
   Transfer 2/3 cup of the raspberry puree into a separate container, add the cream, and whisk well to mix.
4. 4
   Meanwhile, stir the lemon juice into the rest of the raspberry puree.
5. 5
   Now, you should have two containers of raspberry sauce - one that's deep red and another that's creamy pink.
6. 6
   Chill both sauces.
7. 7
   In a bowl, stir together the vanilla yogurt and the remaining raspberries.
8. 8
   Pour the mixture into the paper cups until they are about half full.
9. 9
   Set the cups in an 8x8 inch pan (for transferring them easily in and out of the freezer).
10. 10
    Cover each cup with aluminum foil and poke a Popsicle stick straight through the center of the foil and into the mixture.
11. 11
    Freeze until set about 2 hours.
12. 12
    Remove the foil and pour a layer of the deep red puree on top of the frozen yogurt.
13. 13
    Freeze again until solid, about 2 hours.
14. 14
    Finally, pour a layer of the raspberry cream mixture into each cup and freeze until solid.
15. 15
    To serve, peel the cups away from the pops.