Prep the fruit: Hull the strawberries and slice them. Peel the kiwis and chop them into chunks. Set aside a handful of small pieces if you like pops with visible fruit bits.

Blend the strawberry layer: In a blender, combine strawberries, half the yogurt (about 1 cup), 1–2 tablespoons honey, and half the vanilla. Add a small squeeze of lemon or lime, if using. Blend until smooth. Taste and adjust sweetness.

Blend the kiwi layer: Rinse the blender. Add kiwi, remaining yogurt, remaining honey, and vanilla. Add a little citrus juice if you like. Blend until smooth. Taste and adjust sweetness.

Layer or swirl: For clean layers, pour a little strawberry mixture into each mold, tap to release air, and freeze for 20–30 minutes to set slightly. Add kiwi mixture on top and repeat if you want multiple layers. For a swirl, alternate spoonfuls of each mixture and gently run a skewer through once.

Add fruit pieces (optional): Drop in the reserved strawberry or kiwi bits for texture and pops of color.

Insert sticks: If your mold requires partially freezing to hold the sticks upright, chill for 20–30 minutes before inserting. Otherwise, add sticks now.

Freeze: Freeze until solid, about 4–6 hours or overnight for best results.

Unmold: Run warm water over the outside of the mold for 10–15 seconds. Gently pull the pops out. Don’t twist too hard—let the warmth do the work.

Serve: Enjoy immediately or place on a parchment-lined tray and freeze again for 20 minutes before storing.