- Slice kiwis into 10 slices each; set aside. In small food processor or blender, purée strawberries, 2 tbsp of the honey and lemon juice until smooth; set aside. Whisk together yogurt, remaining honey and vanilla; set aside.
- Divide kiwi slices among 10 (1/3 cup) ice pop molds, pressing down into top third of each mold. Pour strawberry purée and yogurt mixture alternately into molds. Freeze for 6 hours or until set.
Dip molds in hot water so ice pops release easily.
These are festive, beautiful and tasty, too. You’ll want to make them part of your annual holiday tradition.
