Ingredients
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
12 ounces raspberries (3 cups)
2 tablespoons sugar
1 tablespoon Chambord (optional)
1 cup pink lemonade
1 cup apricot nectar
1 cup grape juice
Preparation
Make the vanilla-yogurt mix: Stir together all ingredients.
Make the raspberry puree: Puree raspberries and sugar in a food processor. Strain through a fine sieve; discard solids. Stir in Chambord.
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.
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.
