1/2poundstrawberrieshulled and quartered (1 1/2 cups)
1/2poundblueberries1 1/2 cups
1 1/4cupslow-fat plain yogurt
In a food processor, puree strawberries and blueberries separately, adding each pureed fruit to a separate small bowl. In another small bowl, whisk together yogurt and sugar. Pour the 3 mixtures, alternating, into ten 3-ounce ice-pop molds, making 3 to 5 layers in each. With a skewer or thin-bladed knife, swirl mixtures together in an up-and-down motion. Insert ice-pop sticks and freeze until solid, 2 1/2 to 3 hours.