Step 1
1. In a small bowl, mix the yogurt and honey and set aside.
Step 2
2. Blend the raspberries in your NutriBullet , adding a few tablespoons of water to help get things blending. Pour mixture into a small bowl and set aside.
Step 3
3. Rinse the Blender Cup and repeat the same blending technique for the cherries. Pour mixture into a small bowl and set aside.
Step 4
4. Use ice pop molds or six paper cups to use as makeshift popsicle molds. If using paper cups, place them in a baking dish or on a plate so they don’t move around too much when placing them in the freezer.
Step 5
5. Place each paper cup into a baking dish. Add about 3 tablespoons of the honey yogurt mixture to the paper cups to create the first layer. Make sure this layer is the thickest to get the “ombre” look.
Step 6
6. Next, pour in about 2 tablespoons of the raspberry mixture on top of the yogurt layer. Stick a popsicle stick into each cup and cover the baking dish with plastic wrap.
Step 7
7. Freeze for at least an hour, as long as the sticks are sticking directly upwards and aren’t falling over.
Step 8
8. Once the popsicle sticks are sticking upwards, pour in about the cherry mixture until the paper cups are full. Freeze for at least 2 hours or overnight.
Step 9
9. When ready to serve, simply peel the paper cup off the popsicle, or if using a popsicle mold, run the bottoms under hot water to help get the popsicles out.