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.