Neapolitan Popsicles

Directions

1. 1
   In a mixing bowl whisk together Greek yogurt, cream, sugar and vanilla until sugar has dissolved, about 1 minute (mixture will be divided into three portions).Pulse strawberries in a food processor until well pureed then add in 1/2 cup of the yogurt mixture and pulse to blend.
2. 2
   Pour into a liquid measuring cup that has a spout and set aside. In a mixing bowl whisk a scant 1 cup of the Greek yogurt mixture with 3 Tbsp cocoa powder until well blended. Stir in 1/2 Tbsp milk at a time to thin as needed (you don't want a thick mixture).
3. 3
   Pour into a quart size resealable bag, seal bag and cut a tiny tip from corner then pour mixture into an even layer among popsicle molds (I use these here) filling about 1/3 full, being careful not to run down the sides (you can clean edges with a damp paper towel or q-tip as needed). Freeze 5 - 10 minutes (just to help set the top layer a bit).Stir in 1/2 Tbsp milk at a time to remaining Greek yogurt mixture to thin as needed (the white vanilla portion. There should be about 1 cup left).
4. 4
   Pour into a quart size resealable bag, cut a tiny tip from corner and carefully pour over chocolate layer filling each about another 1/3 full. Freeze 5 - 10 minutes.
5. 5
   Pour strawberry mixture over vanilla layer, filling each mold nearly full. Insert popsicles sticks and cover with lid, freeze until set, about 3 - 5 hours (smaller molds will set faster). Run under warm water for a few seconds to remove from molds. Store in freezer.Recipe source: adapted from Everyday Food Magazine via Quick and Dirty Kitchen