A most refreshing treat

Nothing beats the heat better than an ice cold treat. And nothing brings a smile to a little girl's face faster than a frozen pop.

When I worked at Cookie, we did a web story about frozen fruit pops, and I tested these raspberry yogurt pops. It was a big hit for the adults and the little girl last year that I had to make them again this summer. And I have to confess that when the temperature was 85 degrees at 8 in the morning, these became breakfast! C'mon it's just yogurt and fruit.

Here's the recipe (courtesy of Susan Ott and cookiemag.com):

Raspberry-Lime-Swirl Pop
Makes 4 pops
16 ounces low-fat or nonfat vanilla yogurt, preferably Greek yogurt
2 tablespoons fresh lime juice
8 ounces fresh or thawed frozen raspberries
4 tablespoons granulated sugar

1. In a blender or food processor, puree the yogurt with 1 tablespoon of the lime juice until smooth. Transfer the mixture to a bowl.

2. In the blender or food processor (no need to clean), puree the raspberries with the remaining lime juice and sugar. Pass the puree through a fine sieve to remove the seeds; you should have about 1/2 cup. (Don't skip this step. You don't want seeds in your pops.)

3. Pour the yogurt mixture and the berry puree in layers into 4 large popsicle molds or 8-ounce cups. Using a wooden Popsicle stick, swirl the layers together. Insert sticks, then freeze the pops for at least 6 hours, or until they're solid.

To unmold the pop: Run warm water over the bottom three-quarters of the mold. Let it stand for 10 seconds (if you can wait that long!), then gently pull out the pop. Serve immediately or wrap each pop individually in plastic wrap and freeze until ready to serve.
The Popsicles will keep, wrapped and frozen, for at least one week.

Enjoy!