Triple Berries and Cream Swirl Pops

Total Time: 6 hours 15 minutes
Prep: 15 minutes
Inactive: 6 hours
Recipe yields 10 pops (so you’ll need 10 popsicle molds)

Slice into the center of the vanilla bean, lengthwise, and open it up so it lies flat on the cutting board. Use the tip of the knife to scrape out all of the black seeds from the inside of the pod.

In a mixing bowl, combine the Greek yogurt, the vanilla bean seeds, and 1/4 cup of agave nectar. Set aside.

Into a food processor, add the blackberries, raspberries, strawberries and the remaining 1/4 cup of agave nectar. Pulse to a purée.

Spoon about 2 to 3 teaspoons of the berry purée into the bottom of each of the popsicle molds. Next, spoon about 1 to 1 1/2 tablespoons of the yogurt mixture into each popsicle mold. Spoon another 2 to 3 teaspoons of the berry purée and then another 1 to 1 1/2 tablespoons of the yogurt mixture, and so on, until the molds are filled to the top. Insert a popsicle stick into each mold, and place in the freezer for at least six hours.

When ready to eat, hold the mold under hot running water for about 10 seconds, or until the popsicle loosens and slides out of the mold.