Scoop the yogurt into 1/2 cup servings in 6 separate bowls. Set them aside while you puree the fruit.

Add each fruit to a food processor or blender – one at a time – to puree. To keep the colorful rainbow-like effect without much washing, I blended the lightest fruits first so I didn’t have to wash the food processor every time. I started with pineapple, then mango, then kiwi, then strawberry, then black raspberry. Blend each fruit until they are completely pureed, scraping down the sides if needed. If the fruit won’t completely blend, add in a tablespoon or two of water (or juice, coconut water, etc) and blend.

Once all of the fruits are pureed, stir them into the bowls of yogurt (leaving one bowl completely plain if you want just a yogurt layer). At this point, you can stir the honey in to the mixture if needed or wanted.

To layer the popsicles without the color running down, I scooped each color of yogurt into a ziplock (or piping) bag and cut off the tip. Squeeze about 2 tablespoons of yogurt into the mold in whichever order you desire. Finish with remaining fruit yogurt and some plain yogurt. (p.s. if you have extra fruit puree yogurt, save it for smoothies!)

Freeze for at least 4 to 6 hours before eating. Eat up!