- 6 hours
- 15 minutes
- 12 to 14
In a small saucepan, combine the water and sugar to create a simple syrup. Heat on the stove until boiling and the sugar is melted. Remove from heat and set aside.
Puree your strawberries in a blender along with two teaspoons of the simple syrup until the mixture is very smooth. (Add additional water if needed to make it slightly "pourable".) Pour into a bowl. (Wash the blender between steps to keep the colors separate.)
- Puree the blueberries in a blender along with two teaspoons of the simple syrup. (Again, add more water if needed.) Place the blueberry puree in a separate bowl.
Puree the yogurt in the blender with two teaspoons of the simple syrup and enough water to make it pourable. Place the yogurt in a bowl.
With your popsicle molds in place, pour some of the blueberry puree into a small paper cup. Fold the cup into a V-shape so it's easy to pour the mixture into the popsicle mold without making much of a mess. Pour about ¾-inch of blueberry puree into each popsicle mold. Wipe up any spills.
- It's advisable to freeze the popsicles between each layer in order to keep the colors separate, but if you don't mind a more rustic look, continue on.)
The next layer is yogurt, aim for about ½-inch. Do your best to keep the layers even, but it can be a challenge. (Kids won't care, though!) Freeze this layer if desired.
The third layer will be the strawberry puree; again, about ½-inch or so.
- Continue alternating between the yogurt and strawberries until the molds are filled. (Insert your popsicle sticks when the molds are approximately halfway full.)
- Freeze for several hours.