Raspberry Lemonade Yogurt Pops

MAKES ABOUT TEN 2½-OUNCE POPSICLES

These creamy pops are like a smoothie on a stick. The spark of lemon, tart yogurt, and hit of vanilla give these gems a bit of an edge over your standard fruity, icy treats.

12 ounces (340 grams) fresh or thawed frozen raspberries

⅔ cup (8 ounces/224 grams) light agave nectar or honey

½ cup plus 3 tablespoons (5½ ounces/156 grams) water, divided

1 vanilla bean, split lengthwise

1 tablespoon freshly squeezed lemon juice

1 teaspoon finely grated lemon zest

⅛ teaspoon fine sea salt

1 cup (8½ ounces/240 grams) 2% Greek yogurt

1. In a medium saucepan, combine the raspberries, agave nectar, ½ cup water, vanilla bean, lemon juice, lemon zest, and salt. Set the pan over medium-high heat and stir gently until the mixture comes to a full boil. Remove the pan from the heat and let cool completely. Pull the vanilla pod from the pan. Using the back of a knife, scrape any remaining vanilla seeds into the pan, and discard the pod.

2. Pour the raspberry mixture into a blender or the bowl of a food processor fitted with the steel blade. Puree until smooth. Add the yogurt and remaining water and process until well blended. Transfer the mixture to a large spouted measuring cup for easy pouring, and pour into Popsicle molds. Insert wooden sticks. Freeze until firm.