Raspberry Lemonade Yogurt Ice Pops REVISED~ ¼ cup sugar or substitute 1 tbsp lemon zest (zest of one lemon), ½C fresh lemon juice (about 2 lemons juiced), 1 ½C plain low fat yogurt, 6oz fresh cut raspberries ~ Evenly distribute raspberries between ice pop molds aside. In medium bowl combine lemon zest & sugar. Smash zest with fork until all sugar is coated in lemon. Add lemon juice Stir until well combined. Pour into molds. Cover w/aluminum foil sticks. Freeze 4-24 hours.