Raspberry-Vanilla Parfait Pops
['1 1/2 cups frozen raspberries, plus 4 raspberries, halved (optional)', '5 tablespoons sugar', '1 1/2 cups vanilla low-fat or whole-milk yogurt']
In a blender, purée the 1 1/2 cups raspberries, the sugar, and 1/2 cup yogurt until smooth and thick.
Divide about half of the raspberry mixture equally among ice pop molds. Divide the remaining 1 cup yogurt among the molds. Slide in the halved raspberries (if using). Follow with the remaining raspberry mixture and insert sticks. Freeze until firm, at least 6 hours or up to 1 week.
To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.
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