Raspberry Vanilla Yogurt Popsicles

Instructions

• Boil raspberries with sugar and ½ cup water in a saucepan until raspberries turn mushy. Pour mixture through a fine-mesh sieve into a large measuring cup, using the bottom of a ladle to push out all the liquid and pulp. Discard seeds in sieve.

• Pour raspberry mixture into Popsicle moulds to ¼-way up the mould. Freeze until layer is firm, about 2 hr. Refrigerate remaining raspberry purée.

• Whisk vanilla yogurt with ½ cup water. Pour yogurt mixture ¾-way up the mould (over frozen raspberry layer). Insert Popsicle sticks. Freeze until yogurt layer is firm, about 2 hr. Pour more raspberry mixture in until it reaches the top of the mould. Freeze until Popsicles are completely firm, about 2 more hr, preferably overnight.

• To unmould, dip Popsicle mould in hot water for 10 to 15 sec, or until Popsicles are easily pulled out of the mould.

• Cut out maple leaves using a small maple leaf cutter on red fruit leather. Carefully place maple leaf on the Popsicle to make a Canadian flag!