Berries 'n Cream Pops

Choose this instead of ice cream!

1/2 pint fresh raspberries, divided

1 1/2 cups low-fat vanilla yogurt

2 Tbs. Tbls. apple juice

Lightly crush 1/4 cup of fresh raspberries. In a bowl, gently fold them into 1 cup vanilla yogurt. Divide the mixture into four 3oz. wax coated paper drinking cups.

Pulse the remaining raspberries and apple juice in a mixer for 30 seconds or until smooth. Spoon 1 Tbs. pureed mixture into each cup. In a bowl, combine remaining pureed mixture and vanilla yogurt; spoon into cups.

Cover cups with foil. Make a split in center of foil and insert 1 popscicle stick. Freeze cream pops 4 hours or until set. Peel away foil and cups before serving.