Frozen Fruit-and-Yogurt Pops
- 1 cup strawberry yogurt
- 1 cup orange juice
- 1 1⁄2 cups raspberry juice
Set eight 5-ounce popsicle molds or paper cups on a work surface. Spoon an equal amount of the yogurt into each mold or cup and press down with the spoon to fill the bottom evenly. Cover the molds. If using cups, cover each with a square of aluminum foil, pressing it firmly around the sides. Poke a popsicle stick through each foil cover, pushing it into the middle of the yogurt. Set the molds or cups in the freezer until beginning to set, about 40 minutes.
Remove the molds from the freezer. If using cups, carefully lift off the foil but leave the sticks in place. Pour an equal amount of the orange juice into each mold or cup. Cover, return the molds or cups to the freezer and freeze until firm, about 40 minutes. Repeat the procedure with the raspberry juice. Freeze until solid, about 4 hours or up to overnight.
To serve, slip the pops from the molds or remove the foil and peel away the paper cups. Makes 8 pops.
Adapted from Williams-Sonoma The Kid's Cookbook, by Abigail Johnson Dodge (Time-Life Books, 2000).