Directions

1. Blend raspberries with 2 tbsp. water in the blender until smooth. Add a drizzle of honey and blend in if you prefer a sweeter taste.

2. Using a small spoon or turkey baster, carefully pour in raspberry puree into each mold filling it about one-third of the way. You may get some puree on the walls of the mold which you can wipe clean with a damp napkin if you prefer cleaner layers/lines on your popsicles.

   (note: there may be some puree leftover which you can freeze in a zip lock bag and blend into a smoothie at a later time)
   

3. Cover each mold with foil or plastic wrap and stick in the freezer for 45-60 minutes.
4. Meanwhile, whisk yogurt, milk and protein together in a small bowl. It should have runny/fluid consistency to make it easier to pour into the molds. Cover and place in the fridge until ready to use.
5. Blend blueberries with 2 tbsp. water in the blender until smooth. Add a drizzle of honey and blend in if you prefer a sweeter taste. Pour into a small container and place in the fridge until ready to use. (note: there may be some puree leftover which you can freeze in a zip lock bag and blend into a smoothie at a later time)
6. When the raspberry layer is frozen, uncover the molds and add the layer of yogurt + protein so that the molds are filled approximately two-thirds of the way.
7. Cover each mold back up with foil or plastic wrap. Using the tip of a sharp knife make a small slit in the center of each mold to insert popsicle sticks. Stick back in the freezer for 45-60 minutes.
8. Once the yogurt layer is frozen, repeat steps with blueberry puree to fill the remaining section of the mold. Cover with foil or plastic wrap and freeze for at least an hour.
9. Once ready to eat, run the mold under warm water for a few seconds to help pull the popsicle out.
10. Enjoy!