Prep Time: 15 minutes + chilling time
3/4 cup halved, hulled strawberries
1 tablespoon superfine sugar
1 tablespoon lemon juice
3/4 cup plain Greek yogurt (not reduced-fat or fat-free)
1 tablespoon honey
2 teaspoons lemon juice
3/4 cup blueberries
1 – 2 tablespoons superfine sugar
1 tablespoon lemon juice
To make the strawberry layer, combine the strawberries and sugar in a medium bowl. Let stand, stirring occasionally, until the sugar is syrupy and completely dissolved, about 5 minutes. Transfer to a food processor with the lemon juice and pulse until smooth. Evenly divide the mixture into six (3-ounce) ice pop molds; freeze until almost firm, about 40 minutes.
To make the yogurt layer, whisk together the yogurt, honey, and lemon juice in a small bowl. Remove the molds from the freezer and evenly top with the yogurt mixture, filling each 1/3 of the way. Freeze until almost firm, about 30 minutes.
To make the blueberry layer, combine the blueberries and sugar in a medium bowl. Let stand, stirring occasionally, until the sugar is syrupy and completely dissolved, about 5 minutes. Transfer to a food processor with the lemon juice and pulse until smooth. Remove the molds from the freezer. If using ice pop sticks, insert them through the yogurt layer. Top evenly with the with the blueberry mixture, leaving 1/4-inch of free space at the top. If using mold covers, top the yogurt evenly with the blueberry mixture, top with the mold covers, and freeze until frozen, about 6 hours or overnight.
To serve, dip the bottom of each mold in hot water to loosen, about 10 seconds. Remove pops from the molds. Serve at once.
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