Divide the yogurt into four 1/2 cup amounts, each in a separate bowl.
Next thaw the raw fruits, puree, and strain them through a mesh strainer so you’re left with about 1/2 cup juice each of blueberry juice and dragonfruit juice. Set these aside.
Next peel the kiwi and puree them in a food processor, then strain as you did the frozen fruits.
Set the kiwi juice aside. Now you’ll mix the colors and yogurt together (*I recommend using the maple syrup or using a flavored/sweetened yogurt. You can add a Tbsp of maple syrup to each color. With just plain yogurt and no maple syrup, they’re a bit tart.):
Purple layer: Mix 1/2 cup yogurt with blueberry juice.
Blue/green layer: Combine 1/2 cup water with 1/2 cup yogurt and carefully stir in the spriulina powder.
Pink layer: Mix 1/2 cup yogurt with the dragon fruit juice.
Yellow layer: Mix 1/2 cup yogurt with the kiwi juice.
Have your popsicle molds and popsicle sticks ready, and decide what order you want your layers to be in. Pour 1-2 Tbsp of your first color into each mold. Freeze for 30 minutes. Repeat with the next color. Freeze for another 30 minutes. Before adding the third color, carefully insert your popsicle sticks and freeze for another 10 minutes. Next, pour your third color in, and freeze for 30 minutes. Finally pour your final color in and freeze for at least 4 hours.
If you don’t want to bother with freezing individual layers, you can do single color creamsicles, or just have some messier layers.
The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.