This recipe, which combines the delicate sweetness of raspberries with the creaminess of vanilla yogurt, is great for getting the best return on your basket of berries. The pops take several hours to freeze, so prepare them in the morning if you're planning on an afternoon snack.
Be sure to hand out aprons before you start stirring and whisking to shield everyone's clothing from pretty pink stains.
1 pint raspberries
1/2 cup granulated sugar
1 1/4 cups water
1/2 cup cream (heavy or light)
1 tablespoon lemon juice
1 cup vanilla yogurt
8 (5 ounce) waxy paper cups
8 Popsicle sticks
In a blender, puree 1 pint of the raspberries with the sugar and water. Then use a jelly bag or sieve to strain out the seeds (this should yield about 2 cups of pulp).
Transfer 2/3 cup of the raspberry puree into a separate container, add the cream, and whisk well to mix. Meanwhile, have your child stir the lemon juice into the rest of the raspberry puree. Now you should have two containers of raspberry sauce