Fruity Layer Pops

In a medium bowl combine 1/3 cup boiling water, 1 tablespoon of the gelatin, and 1 teaspoon of the sugar, stirring until sugar is dissolved. In a blender combine gelatin mixture and raspberries. Blend until smooth. Strain raspberry mixture through a fine-mesh sieve; discard seeds. Divide raspberry puree among eight to ten 3-ounce ice-pop molds. Freeze 2 hours or until firm.

In a medium bowl combine 1/3 cup boiling water, 1 tablespoon of the gelatin, and 1 teaspoon of the sugar, stirring until sugar is dissolved. Whisk in yogurt until combined. Let cool slightly. Spoon yogurt mixture over raspberry layer in molds. Freeze 1 to 2 hours or until firm.

In a small saucepan combine blueberries and 1/3 cup water. Bring to simmering over medium-high, stirring and slightly mashing berries to release their juices. Simmer, uncovered, 2 minutes. In a blender combine blueberry mixture, remaining 1 tablespoon gelatin, and remaining 1 teaspoon sugar. Blend until smooth. Strain through a fine-mesh sieve; discard pulp. Let cool slightly. Spoon blueberry puree over yogurt layer in molds; insert pop sticks. Freeze pops overnight. Makes 8 to 10 pops.