Yield: 24 (3-ounce) ice pops or 18 (5-ounce) ice pops

1 (20-ounce) package frozen peaches
¼ cup plus 2 tablespoons sugar, divided
4 fresh peaches, peeled, pitted, and sliced
1 tablespoon fresh lemon juice
24 ounces peach-flavored yogurt
1/3 cup fresh raspberries
1. Place 24 (3-ounce) paper cups or 18 (5-ounce) paper cups on a rimmed baking pan. Set aside.

2. In the container of a blender, combine frozen peaches, ¼ cup sugar, fresh peaches, and lemon juice. Pulse until smooth; add yogurt, and pulse until combined. Pour mixture into prepared cups, filling three-quarters full.

3. To the blender container, add raspberries and remaining 2 tablespoons sugar; pulse until smooth. Spoon approximately 2 teaspoons raspberry mixture onto peach mixture in each cup. Using a wooden pick, swirl raspberry mixture into peach mixture.

4. Place baking sheet with cups in freezer; freeze for 30 minutes. Insert an ice pop stick into each cup, and freeze for at least 2 hours. Cover pan and cups with plastic wrap; store in freezer for up to 1 week.