Instructions: * Note: Martha uses Stonyfield Farm BaNilla lowfat yogurt, but you can substitute your favorite flavored yogurt in this recipe.

In the bowl of a food processor, puree bananas until smooth. Add yogurt, sugar, and lemon juice; pulse to combine. Remove half of the yogurt mixture; set aside.

Add blueberries to processor, and pulse until just combined. Layer blueberry and reserved yogurt mixtures into ten 1/3-cup ice-pop molds. Using a wooden skewer, swirl the two flavors together. Insert ice-pop sticks. Transfer to freezer until frozen, about 8 hours.

Dip molds quickly in hot water to unmold.

This recipe yields 10 ice pops.

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