Raspberry-Vanilla Parfait Pops
Leigh Beisch
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.
Ingredients
Makes 8 pops
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
Step 1
In a blender, purée the 1 1/2 cups raspberries, the sugar, and 1/2 cup yogurt until smooth and thick.
Step 2
Divide about half of the raspberry mixture equally among ice pop molds. Divide the remaining 1 cup yogurt among the molds. Slide in the halved raspberries (if using). Follow with the remaining raspberry mixture and insert sticks. Freeze until firm, at least 6 hours or up to 1 week.
Step 3
To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.
FromPerfect Pops: The 50 Best Classic & Cool Treatsby Charity Ferreira. Text copyright © 2011 by Charity Ferreira; photography copyright © 2011 by Leigh Beisch. Published by Chronicle Books, LLC.
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