Blending yogurt with lemon juice results in an airy mixture that is more delicious when frozen. If fruit is not ripe, add 1/2 cup orange juice to the puree.
Blackberry Tie-Dye Pops
 

Makes 1 dozen 1/2-cup pops
4 tablespoons of sugar
9 ounces (1 1/2 pints) blackberries
3 tablespoons freshly squeezed lemon juice
4 cups low-fat or nonfat Voskos Greek Style Yogurt

1. Place 7 1/2 ounces blackberries in a food processor. Process until smooth, then pass through a fine sieve into a glass measure. (You should have 1/2 cup puree.) Stir in 2 tablespoons lemon juice; set aside.
2. Blend Voskos yogurt, light sugar, and pinch vanilla extract with remaining tablespoon lemon juice in a blender until smooth.
3. Layer each 1/3-cup pop mold with yogurt and puree, adding rest of berries along the way. Swirl mixtures together with knife.
4. Let freeze 25 minutes, then insert wooden pop sticks halfway and freeze overnight. Pops will keep, frozen, for at least 3 weeks.