Making raspberry and yogurt Tie Dye Pops is so easy there's no reason not to try it. The best part - no oven or stovetop required.
All you do is take 3 pints of fresh raspberries and puree them in a blender for about a minute. Then pour the puree through a fine mesh sieve or colander to remove as many seeds as you can. You should end up with around a ½ cup of gorgeously colored dense raspberry puree. Add one tablespoon lemon juice, stir and set aside.
Next blend 32 ounces of low-fat or nonfat vanilla yogurt with another tablespoon of lemon juice until smooth.
All that's left to do is layer the yogurt and raspberry mixtures in ice-pop molds, and for the finishing touch swirl the two mixtures together to create a tie dye effect. We used a chopstick for blending ours.
We followed Martha's recipe to the T --
there is no added sugar -- just berries, yogurt and lemon juice, but
truth be told the pops were a little too tart for our taste. We'd
recommend adding a little honey or a splash of fruit juice to the fruit
puree. Then the taste would be just right like a smoothie that's been
frozen, tart and sweet.
Ice pop molds are
easy to find right now -- we picked some up for $2.99 for a four pack.
Though maybe we should have sprung for a fancier version. We had a bit
of trouble dislodging our pops from the mold but running a little hot
water over it helped.
This recipe makes one dozen ½ cup pops and also has variations using blackberries and plums, or you could improvise and create your own flavors. We're already envisioning a pina colada flavor with pureed pineapple and a little coconut milk added to the yogurt. Mmm summer is looking good. For best results freeze overnight.
