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.

　　From Perfect Pops: The 50 Best Classic & Cool Treats by Charity Ferreira. Text copyright © 2011 by Charity Ferreira; photography copyright © 2011 by Leigh Beisch. Published by Chronicle Books, LLC.