Triple Berry and Cream Swirl Pops
16 ounces plain, lowfat Greek yogurt
1 vanilla bean
1/2 cup agave nectar, can be substituted with honey
3 ounces blackberries
3 ounces raspberries
3 ounces strawberries, quartered, with stems removed
Slice into the center of the vanilla bean, lengthwise, and open it up so it lies flat on the cutting board. Use the tip of the knife to scrape out all of the black seeds from the inside of the pod.
In a mixing bowl, combine the Greek yogurt, the vanilla bean, and 1/4 cup of agave nectar.
To a food processor, add the blackberries, raspberries, strawberries, and the remaining 1/4 cup of agave nectar. Pulse to a purée.
Spoon about 2 to 3 teaspoons of the berry purée into the bottom of each of the popsicle molds. Next, spoon about 1 to 1 1/2 tablespoons of the yogurt mixture into each popsicle mold. Spoon another 2 to 3 teaspoons of the berry purée and then another 1 to 1 1/2 tablespoons of the yogurt mixture, and so on, until the molds are filled to the top. Insert a popsicle stick into each mold, and place in the freezer for at least six hours. When ready to eat, hold the mold under hot running water for about 10 seconds, or until the popsicle loosens and slides out of the mold.