Berry Bliss Rocket Pops!

For the berry sauce:
In 2 separate saucepans, bring berries to boil with 1 tablespoon of water in each pan. Partially cover pans and reduce to a simmer for about 5 minutes until berries are saucy. Remove from heat and purée each sauce separately in a blender. Transfer the strawberry sauce to an airtight container and store in the refrigerator.

For the pops:
Fill pop molds 1/3 of the way with the blueberry sauce. Freeze for 3 hours or until frozen. Sweeten the Greek yogurt or coconut milk to taste. Fill the pop molds with 1/3 of the yogurt or coconut milk. Return to freezer for 3 hours or until frozen. Fill the molds, leaving 1/4 inch at the top with the strawberry sauce. Cover molds with tin foil and insert sticks until they reach the white layer. Freeze for another 3 hours or until solid.

Carefully remove pops from molds; you can run some warm water over the molds to make this easier.

Note: You will end up with more berry sauce then you need for these pops. This is great to top pancakes, French toast, for mixed berry yogurt parfaits, oatmeal, cake ice cream, smoothies, shakes and more!