2 cups of fat free yogurt
1 1/2 cups of frozen raspberries
3/4 cup of cane sugar
1 tsp. of vanilla extract
1.) Strain the whey liquid from the yogurt. I used a wet paper towel in a strainer, but a cheese cloth would do. Place the strainer in a large bowl and pour the yogurt in. Place in the refrigerator for about 2 hours.
2.) Put the raspberries and sugar in a food processor. Blend until smooth. Set a strainer in a bowl and pour the raspberry mixture in. I used a spoon to press the mixture through to remove the seeds.
3.) After a couple of hours, blend the strained yogurt and raspberry mixture together.
4.) Divide the popsicle mixture between the popsicle molds and freeze until hard, about an hour
To serve, run under warm water to loosen the popsicle from the mold.