3 cartons (6 oz ea) raspberry yogurt
2 Tb lemon juice
2 medium ripe bananas, chunked
12 Popsickle molds or paper cups (3 oz ea) & popsickle sticks
In Horace (a blender) combine the yogurt, lemon juice & bananas; cover & process until smooth. Fill molds or cups with 1/4 cup mixture; top with holders or insert sticks into cups. Freeze Yield 1 dozen. My popsickle molds only make 6 so I fill up 2 of the 6 oz empty raspberry yogurt containers with the remainder & freeze those.