Frozen Yogurt Pops

Directions

1. In a stand or smoothie blender, blitz the fruit to a smooth puree, adding a tablespoon of water if the mixture isn't blending. If using a darker fruit such as blueberries or blackberries, you can add the optional spinach and orange juice now, blitzing until smooth. Transfer to a spouted bowl or a glass measuring cup.
2. If using spinach, keep the spinach separate along with lighter-coloured fruit such as red berries or stone fruits. Blitz the spinach and orange juice together and transfer to a separate bowl.
3. Add one tablespoon of honey to the berry, and if using spinach mixtures, add more to taste. Stir through about half to one cup of yogurt into each mixture.
4. Gently pour the berries, spinach, and yogurt into your ice pop moulds to create a layered effect. If your mould has a lid with slots for wooden sticks, cover it and add it now. Transfer to the freezer for at least six hours or until firm. If your mould does not have a lid or a spot for wooden sticks, partially freeze the pops for two hours, then insert the sticks. Return to the freezer for four to six hours or until firm. Enjoy!