1/3C plus 1/4C sugar
2tsp lemon juice
2C vanilla yogurt
You will need: 2 large plastic squeeze bottles, 10 pop molds
Place strawberries, 1/3C sugar and lemon juice in blender; puree 3 minutes. Pour into a large plastic squeeze bottle and screw on the bottle top.
In a medium bowl, stir remaining 1/4C 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. Remove pops from molds. Serve immediately, or wrap pops separately with plastic wrap, then store in freezer bag or container.