Directions

  1. Combine pineapple, yogurt, and sugar in blender or food processor container. Cover; blend until smooth. Pour mixture equally into 12 paper cups. Place on tray and freeze, about 1 hour or until partially set.
  2. Insert one wooden stick into center of each cup; freeze one hour longer or until almost solid.
  3. Pour pomegranate juice equally into each cup over yogurt mixture. Freeze until firm 2 hours or over night. Remove paper cups to serve.