Raspberry Tie-Dye Pops

Directions

1. 1
   Place 2 1/2 pints raspberries in the jar of a blender or the bowl of a food processor.
2. 2
   Pulse briefly, then puree until nearly liquid, about 1 minute.
3. 3
   For plum pops: Pass puree through large-mesh sieve to remove skin.
4. 4
   For raspberry pops: Pass puree through a very fine sieve to remove seeds, you should end up with 1/2 cup.
5. 5
   Add 1 tablespoon lemon juice, and blend.
6. 6
   Rinse out blender jar, and blend yogurt with remaining tablespoon lemon juice until smooth.
7. 7
   Layer each 1/3-cup pop mold with yogurt and puree, adding rest of raspberries along the way.
8. 8
   Swirl mixtures together with knife.
9. 9
   Let freeze 25 minutes.
10. 10
    Insert wooden pop sticks halfway, and freeze overnight.
11. 11
    Pops will keep, frozen, for at least 3 weeks.