Rainbow pops

Instructions

1. Put the raspberries and 1 tbsp cold water in a blender and blitz until smooth. Divide the purée between 4 x 100ml lolly moulds, making your first stripe layer, then pop in the freezer for 10 minutes. Rinse the blender, then add the blueberries and 1 tbsp cold water and blend until smooth. Carefully divide between the moulds, adding another stripe, and return to the freezer for 10 minutes.
2. Clean the blender, then blitz together the banana and yogurt, until smooth. Use to make another stripe in the lolly moulds and return to the freezer for 10 minutes. Rinse the blender, add the mango and 1 tbsp cold water and whizz until smooth. Make a new stripe in the lolly moulds using the mango purée and freeze for 10 minutes.
3. Clean the blender and blitz together the kiwi and lime juice. Add to the lolly moulds and push a wooden lolly stick into each mould, making sure you leave enough poking out to comfortably hold. Freeze for 4 hours, or until solid.