- In food processor, purée 175 mL (3/4 cup) SmoOthie with raspberries until smooth. Spoon 15 mL (1 tbsp) of the purée into bottom of each of 10 frozen bar molds.
- Divide remaining smoothie between molds. Top evenly with remaining purée.
- Using wooden skewer, swirl mixture to create tie-dye effect.
- Freeze for about 6 hours or until firm.