Rainbow pops

Instructions

1. Blend raspberries and 1 tablespoon cold water in a blender until smooth. Divide the purée evenly among 4 x 100ml capacity popsicle moulds. Place in freezer for 10 minutes. Rinse blender, add blueberries and 1 tablespoon cold water and blend until smooth. Pour blueberry purée evenly over raspberry layer in popsicle moulds. Return moulds to freezer for 10 minutes.
2. Rinse blender, add banana and yoghurt and blend until smooth. Pour banana purée evenly over blueberry layer in popsicle moulds. Return moulds to freezer for 10 minutes.
3. Rinse blender, add mango and 1 tablespoon cold water and blend until smooth. Pour mango purée evenly over banana layer in popsicle moulds. Return moulds to freezer for 10 minutes.
4. Rinse blender, add kiwi fruit and lime juice and blend until smooth. Pour kiwi fruit purée evenly over mango layer in popsicle moulds. Insert a popsicle stick into each mould, making sure you leave enough poking out to comfortably hold. Freeze overnight until solid.
5. To serve, run popsicle moulds under hot water for a few seconds to release popsicles.