Raspberry-Yogurt Pops

Directions

1. 1
   In a medium bowl, whisk yogurt and sugar to combine.
2. 2
   Transfer 1 cup to a blender and add raspberries; puree until well blended.
3. 3
   Strain mixture through a fine sieve into another bowl, pressing to release as much liquid as possible; discard solids.
4. 4
   Dividing evenly, layer plain and raspberry yogurt mixtures in six 3-ounce ice-pop molds.
5. 5
   Insert wooden sticks and freeze until solid, about 4 hours (or up to 1 week).
6. 6
   To remove, dip bottom of molds in warm water 2 to 3 seconds.
7. 7
   (Per Serving)
8. 8
   Calories: 122
9. 9
   Fat: 1.4g (0.8g Saturated Fat)
10. 10
    Protein: 4.4g
11. 11
    Carbohydrates: 23.8g
12. 12
    Fiber: 0.5g