CHEF JEFF -- ONE BYTE AT A TIME: Fruit-at-the-Bottom Yogurt Pops

Your kids won't believe what they're eating when you tell them what's in this tasty after-school snack.

Fruit-at-the-Bottom Yogurt Pops

2 cups plain yogurt

¼ cup sugar

1 teaspoon vanilla

24 frozen raspberries (see note)

In medium bowl, whisk together yogurt, sugar and vanilla. Pour into ice-pop molds only until 2/3 full. Add raspberries, gently pushing them down into yogurt mixture. Make sure there's enough yogurt mixture to "hold" raspberries and that it comes all the way up to top. (If it doesn't, just spoon a little more yogurt mixture into mold). Slide into freezer for a few hours.

Note: You may use any fruit that you like, but blackberries, blueberries and small strawberries work best because you don't need to cut them up.

Yield: 4 4-ounce yogurt pops.

Approximate nutritional analysis per yogurt pop: 141 calories, 2 grams fat, 24 grams carbohydrates, 7 grams protein, 7 milligrams cholesterol, 86 milligrams sodium, 2 grams fiber.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.