Raspberry-Vanilla Parfait Pops
Because puréed frozen raspberries and yogurt both have thick, creamy textures, you can spoon them into pop molds one after the other for a striking layered effect without taking the time to freeze the layers separately.
- 1 1/2 cups frozen raspberries, plus 4 raspberries, halved (optional)
- 5 tablespoons sugar
- 1 1/2 cups vanilla low-fat or whole-milk yogurt
directionsSee full recipe on Epicurious »
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