Ingredients
2-1/4 cups raspberry yogurt2 tablespoons lemon juice2 medium ripe bananas, cut into chunks12 freezer pop molds or 12 paper cups (3 ounces each) and wooden pop sticks
Preparation
Place yogurt, lemon juice and bananas in a blender; cover and process until smooth, stopping to stir if necessary.
Pour mixture into molds or paper cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.
