Strawberries and blueberries icepops

1/2 pound strawberries

1/2 pound blueberries

1 1/4 cups low-fat plain yogurt

2 Tablespoons sugar

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.

Enjoy!