From the kitchen of Stephanie Knewasser.  I tried these popsicles
with blueberries and didn't care for them, but I LOVE them with
raspberries.  
In a food processor, puree:
1 1/4 c raspberries, fresh or frozen
1-2 Tbsp sugar

In a bowl, mix:
3/4 c greek yogurt
1/2 tsp vanilla
1 tsp milk
1 Tbsp honey

Spoon half the fruit puree into the bottom of the molds.
Spoon the yogurt into the molds.
Spoon remaining fruit into molds.
To create a swirl effect, use a knife, or anything that fits in mold, to
stir the mixtures together a little.

Freeze.
Missing the sticks
that came with your
mold?  Cover the
mold with tinfoil.  
Insert wooden
popsicle sticks or
plastic spoons.
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