Ingredients:-
1 pound(s) strawberries, hulled
 cup(s) sugar
1/4 cup(s) sugar, preferably superfine
2 teaspoon(s) lemon juice
2 cup(s) vanilla yogurt
2 large You’ll also need: 2 large plastic squeeze bottles, 10 pop molds (1⁄2-cup capacity)

Directions
Place strawberries, 1⁄3 cup sugar and lemon juice in blender; purée 3 minutes. Pour into a large plastic squeeze bottle and screw on bottle top.





In a medium bowl, stir remaining 1⁄4 cup sugar into yogurt until sugar is dissolved. Pour into the second squeeze bottle and screw on bottle top.

Fill each pop mold with strawberry and yogurt mixtures, alternately squeezing or spooning the mixtures into each mold to create a swirled pattern. Place tops on molds; insert wooden sticks. Freeze at least 6 hours until solidly frozen.

Remove molds from freezer. Soften slightly at room temperature, about 5 minutes (or dip molds in warm water a few seconds). Remove pops from molds. Serve immediately, or wrap pops separately in plastic wrap, then store in freezer bag or container.