1. I started with writing the different fruit combinations as labels on the popsicle sticks: fruit punch (a mix of whole fruit slices with orange juice), strawberry-banana (blended together), and blueberry raspberry (blended separately with vanilla Greek yogurt).
2. Prepare by slicing the kiwi and peach, and a few strawberries for the fruit punch popsicles (you can leave them whole for the strawberry-banana popsicles).
3. Using a blender (I used the Magic Bullet) blend strawberries and bananas with ice. Then, blend raspberries, ice and vanilla Greek yogurt (about half as much as you made for with the strawberry-banana mix), followed by blueberries, ice and vanilla Greek yogurt. By the end you will have three different fruits blends. You can put the blueberry one in the fridge – we’ll get to that later.
4. Pour the raspberry mix until the halfway mark of the container, and pour the strawberry-banana mix to the brim of the container. For the fruit punch pops, place kiwi, peach, strawberries and blueberries in the containers, and fill them with orange juice.
5. Using the cardboard packaging from the popsicle molds to secure the sticks, place the labeled popsicle sticks into the molds, and put them in the freezer. After about two hours, take them out, and top the raspberry pops off with the blueberry mix, then put them back in the fridge and leave them overnight.
6. Ready to enjoy the pops? Run each mold briefly under warm water (but don’t let the warm water touch the popsicle!), and they should easily come out. Enjoy!