We love ice cream. And fruit. And frozen yogurt. All times of the year. These treats allow you to choose your flavors and ingredients - and are so, so good! I've used fat-free vanilla Greek yogurt, but for a true diabetic-friendly, or even lower calorie treat, use fat-free plain yogurt, then sweeten it to your tastebud's preferences with Splenda or another sweetener. You could also use different flavors of yogurt - lemon with the berries would be great! Use any combination of berries to make this different each time.
Rinse and clean berries. Place the blueberries in a food processor and run until pureed. Pour the puree in a bowl and set aside. Rinse the food processor bowl and do the same with the blackberries. Pour the puree in a separate bowl.
Make sure your popsicle mold is clean and dry.
Spoon about a tablespoon of the blueberry puree in each popsicle mold. Spoon about a tablespoon of blackberry puree in on top. Spoon about a tablespoon of yogurt in on top of that. You should be able to repeat each layer one more time. Using a bamboo skewer, gently swirl the berry/yogurt mixture in each popsicle mold.
The layers should be swirled together yet still somewhat separated.
Place the popsicle mold top on, insert sticks and freeze until solid. If you don't have a popsicle mold, you can use paper cups. Put the paper cups with the berry/yogurt mixture in the freezer for about 20-30 minutes and then insert the sticks so they will stay vertical better.