In a blender, puree strawberries with four teaspoons honey then set aside. Clean blender, puree sliced peaches with two teaspoons of honey, set aside.

Layer the popsicles as follows; 2 teaspoons strawberry puree, 1 teaspoon yogurt, 2 teaspoons peach puree and repeat. Make a fruit puree your last layer.

Tap the mold on the counter to make sure all of the layers settle. Use a small spoon to drag vertically from the bottom to the top of the mold a few times to create a swirled pattern.

Gently tap the molds on the countertop to remove any air bubbles. Insert the popsicle sticks, and then freeze for at least 6 hours, or overnight.

In a blender, puree 2 ½ cups diced watermelon pieces, mint leaves, coconut water, lime juice, and honey. Cut the remaining ½ cup watermelon slices into ¼-inch cubes.

Evenly divide the diced watermelon into the molds, tapping them down to the bottom.

Stir the popsicle mixture then evenly divide it among the popsicle molds.

Insert the popsicle sticks, if it does not stay in place use a piece of tape to hold them into place. Freeze for at least 6 hours, or overnight.

In a medium-sized bowl whisk together lemon juice, zest, and vanilla yogurt, set aside.

Puree blackberries and mixed berry yogurt, set aside.

Layer the popsicles as follows; 1 tablespoon lemon, 1 tablespoon blackberry, repeat. Swirl layers if desired.

Gently tap the molds on the countertop to remove any air bubbles. Insert the popsicle sticks, and then freeze for at least 6 hours, or overnight.

Puree 3 cups mango slices, 1 ½ cup coconut milk, orange juice, and honey.

Cut the remaining 1 cup mango slices into ¼-inch cubes. Evenly divide them among the popsicle molds.

Add 3 tablespoons of mango coconut mixture, gently tapping mold on the counter to make sure liquid fills in the diced mango spaces.

Add 1 tablespoon of coconut milk, or until the mold is filled. Insert the popsicle sticks and then freeze for at least 6 hours, or overnight.