Thursday's Tidbit

Popsicles! Don't they just scream summer? 


Ingredients

• For The Vanilla-Yogurt Mix

  • 1 cup 2 percent Greek yogurt
  • 2 tablespoons sugar
  • 1/2 vanilla bean, split and scraped, pod reserved for another use, or 1/4 teaspoon pure vanilla extract

• For The Raspberry Puree

  • 12 ounces raspberries (3 cups)
  • 2 tablespoons sugar
  • 1 tablespoon Chambord (optional)

• For The Ice Pops

  • 1 cup pink lemonade
  • 1 cup apricot nectar
  • 1 cup grape juice

Directions

1. Make the vanilla-yogurt mix: Stir together all ingredients.
2. Make the raspberry puree: Puree raspberries and sugar in a food processor. Strain through a fine sieve; discard solids. Stir in Chambord.
3. Make the ice pops: Pour a few tablespoons vanilla-yogurt mix, raspberry puree, or juice into each of ten 3-ounce ice-pop molds; freeze for 1 hour. Repeat once, alternating to create stripes. Cover molds, and insert sticks; freeze for 1 hour.
4. Remove tops of molds, and repeat pouring and freezing (for 1 hour between each layer) to create stripes until molds are full. Freeze until very firm, at least 3 hours or overnight. Remove ice pops from molds to serve.

Ice pops can be frozen for up to 1 week.

Image and recipe via Martha Stewart.