Berry yoghurt popsicles

1 Place strawberries in a blender and process until puréed; transfer to a small bowl. Repeat process with raspberries, placing purée in a separate small bowl.

2 Stir yoghurt, vanilla and maple syrup together in a large mixing bowl, then spoon 2 tablespoons into each ice-block mould.

3 Stir half the remaining yoghurt mixture through the strawberry purée. Divide strawberry yoghurt among moulds, spooning mixture gently over plain yoghurt layer. Insert ice-block sticks into mixture in moulds and freeze for 2 hours, or until firm.

4 Meanwhile, combine remaining yoghurt mixture with raspberry purée. Place raspberry yoghurt in fridge to chill until next step.

5 Remove moulds from freezer. Divide raspberry yoghurt among moulds, spooning mixture gently over strawberry layer; freeze for 6 hours, or overnight, until firm.