Treat Day: Color Block Popsicles

First things first, Happy Friday everyone! Second, how tasty do these Martha Stewart fruity popsicles look? They will be perfect for a sunny Saturday afternoon. Although it may not be hot enough to lay by the pool quite yet, this tasty treat will cool you off on a warm, sunny day. Here is the recipie:

Ingredients
    For The Vanilla-Yogurt Mix
   •   1 cup 2 percent Greek yogurt
   •   2 tablespoons sugar
   •   1/2 vanilla bean, split and scraped, pod reserved for another use, or 1/4 teaspoon pure vanilla extract
    For The Raspberry Puree
   •   12 ounces raspberries (3 cups)
   •   2 tablespoons sugar
   •   1 tablespoon Chambord (optional)
    For The Ice Pops
   •   1 cup pink lemonade
   •   1 cup apricot nectar
   •   1 cup grape juice
Directions
   1.   Make the vanilla-yogurt mix: Stir together all ingredients.
   2.   Make the raspberry puree: Puree raspberries and sugar in a food processor. Strain through a fine sieve; discard solids. Stir in Chambord.
   3.   Make the ice pops: Pour a few tablespoons vanilla-yogurt mix, raspberry puree, or juice into each of ten 3-ounce ice-pop molds (greenfeet.com); freeze for 1 hour. Repeat once, alternating to create stripes. Cover molds, and insert sticks; freeze for 1 hour.
   4.   Remove tops of molds, and repeat pouring and freezing (for 1 hour between each layer) to create stripes until molds are full. Freeze until very firm, at least 3 hours or overnight. Remove ice pops from molds to serve.