• In a medium pot over medium-high, heat cherries with 1/4 cup water until thawed, about 3 minutes. Add sugar and cook, stirring occasionally and smashing, until slightly thickened, about 10 minutes. Let cool, then carefully puree with a hand blender. Meanwhile, in a small pot over medium-low, whisk gelatin into heavy cream until just simmering. Remove from heat and blend into yogurt.

  • Spoon 1 tbsp yogurt mixture into each mold followed by 1/2 tbsp puree. Repeat so there are a total of 4 yogurt layers and 3 puree layers. If desired, use a skewer to create more swirls. Insert included sticks, or freeze 1 hour and place an ice pop stick in center of each. Freeze at least 4 hours. Makes 10 pops. Tip: If your pops seem stuck in their molds, dip the bottoms into a bowl of warm water. For a single-serving mold, use the warmth of your hands to defrost the outside a bit.

Nutrition Facts

87 calories; 3 g total fat; 27 mg sodium. 13 g carbohydrates; 3 g protein;