Raspberry-Vanilla Parfait Pops yields eight. This frozen treat pairs tart raspberries with creamy vanilla low-fat yogurt, creating a vibrant, layered dessert that looks as good as it tastes. The result is a bright, crowd-pleasing snack perfect for warm days in both Canada and the United States.
Ingredients:
1 1/2 cups frozen raspberries
5 tablespoons sugar
1 1/2 cups vanilla low-fat yogurt
Directions:
1. In a blender, purée the raspberries with the sugar and half a cup of yogurt until the mixture is smooth and thick.
2. Pour half of the raspberry mixture into the ice pop molds, spreading it evenly.
3. Divide the remaining yogurt into the molds, distributing it evenly over each cavity.
4. Top the molds with the rest of the raspberry mixture and insert the popsicle sticks.
5. Freeze the molds for at least six hours and up to one week.
Notes:
To unmold the pops easily, run warm water along the outside of the molds for a few seconds before pulling out the sticks. For extra flavor, consider swirling in a teaspoon of vanilla extract or a pinch of lemon zest after the puree is blended.
This recipe yields a delightful balance of tart berry and creamy yogurt, finished with visually appealing layers that make these pops a welcome treat at any summer gathering.