Blend blueberries with ½ cup juice until smooth. Pour into popsicle molds,distribute evenly. Fill about 1/3 of each mold. Place mold in freezer for an hour. Add sticks to molds. Freeze for another hour.

Add Greek yogurt to molds. Filling each mold another 1/3. You may have some yogurt left over once molds are filled. Freeze for an hour and a half.

Blend strawberries with ½ cup juice until smooth. Pour mixture into molds, filling the last 1/3 of each mold. Be sure not to overfill because the mixture will expand when frozen. Freeze 2-3 hours.

Run warm water over the outside of the molds to release popsicles. They can be stored in a freezer bag for up to six months. This recipe is perfect for making 10 3 oz popsicles.