Watermelon, Raspberry, and Lime Ice Pops

Remove 1 1/2 tsp. lime zest and squeeze 1 tbsp. juice from lime. In a blender combine lime juice, watermelon and raspberries. Cover and blend until smooth. Press through a fine-mesh sieve into a 4-cup liquid measure; discard seeds. Stir in 1 tsp. of the lime zest. Pour into eight ice pop molds. Freeze 2 hours or until thick and slushy.

In a small bowl combine yogurt, food coloring (if desired) and the remaining 1/2 tsp. lime zest. Spoon onto watermelon layer. Insert sticks in molds. Freeze overnight or until firm.