Ingredients

Yogurt layer

1 1/2 cups Greek yogurt plain or vanilla

1/4 cup honey or maple syrup - + more to taste

1 1/2 teaspoon vanilla extract

¼ Cup Bellisari’s Blistered Jalapeno & Fig Spread

Pinch of sea salt

Blueberry layer

2 cups blueberries

2 cups of raspberries

3 tablespoons lemon juice

1 tablespoon maple syrup or more to taste

Raspberry layer:

1 cup raspberries

Instructions

In a high-speed blender, add yogurt, sweetener, vanilla, Bellisari’s Blistered Jalapeno & Fig Spread and a pinch of sea salt. Blend until smooth, then pour evenly into 12 popsicle molds.

In the same blender, add blueberries, lemon juice and maple syrup. Blend until smooth, taste, adjust sweetener if needed then pour blueberry layer evenly between popsicle molds.

Add raspberries to a small mixing bowl and mash well with a fork. Then add the raspberry layer evenly over the remaining popsicle molds to fill.

Use a spoon or  a cake pop stick to dip in popsicles to swirl color around. Add popsicle sticks, leaving 2 inches or so for a handle. Freeze for at least 6 hours to set. Before serving, defrost for about 5-10 minutes, then serve immediately.