-6 oz. raspberries (or another type of berry)
Squeeze the lemon into a blender. Add the entire 32 ounces of yogurt. Blend!
Save out some of the raspberries for decoration purposes. I put two in the bottom of each of my popsicle molds.
Pour out most of the yogurt mix. Leave just enough to cover the raspberries. Blend!
Pour alternating layers of raspberry and non-raspberry yogurt mixes into the popsicle molds. Freeze!
To make the frozen yogurt cups, use silicone cupcake molds, pour a thin layer of raspberry on the bottom, then pour the white yogurt from one side. It makes this delightful half-moon! Garnish with a raspberry before freezing.