In a medium bowl combine 1/3 cup boiling water, 1 Tbsp. of the gelatin, and 1 tsp. of the sugar, stirring until sugar is dissolved. In a blender combine gelatin mixture and raspberries; cover and blend until smooth. Strain raspberry mixture through a fine-mesh sieve; discard seeds. Divide raspberry puree among eight to ten 3-oz. ice-pop molds. Freeze 2 hours or until firm.
In another medium bowl combine another 1/3 cup boiling water, 1 Tbsp. of the gelatin, and 1 tsp. of the sugar. Whisk in yogurt until combined; 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 heat, stirring and slightly mashing berries to release their juices. Simmer, uncovered, 2 minutes. In a blender combine blueberry mixture, remaining 1 Tbsp. gelatin, and remaining 1 tsp. sugar. Cover and blend until smooth. Strain and cool slightly. Spoon blueberry puree over yogurt layer in molds; insert sticks. Freeze pops overnight.