Freeze them until slushy and the layers will bleed into each other a little, which can be pretty if you're working with fruit juices of different colors. Freeze them until nearly solid and the layers will stay very crisp and distinct.Pomegranate Yogurt Pops Makes roughly six 3-ounce popsicles
1 cup plain Greek-style yogurt
1/4-1/2 cup whole milk
1 tablespoon honey
1 cup pomegranate juice
Scoop the yogurt into a 2-cup measuring cup. Stir in the milk a little at a time until the yogurt is thinned enough that it can be poured. Stir in the honey. Stir thoroughly for an even honey flavor, or you can leave it in streaks.
To Make Layered Pops
Pour an inch or so of yogurt into the bottom of each popsicle mold. Freeze this until the yogurt is just set, about 45 minutes. Pour an inch of pomegranate juice on top and freeze until just set, another 45 minutes or so. Repeat in layers until the pops are filled. If your molds don't come with their own sticks, insert wooden popsicle sticks along with the third layer. Freeze another 2-3 hours or overnight, until the popsicles are solid.
To Make Swirled Pops
Pour an inch of yogurt into the popsicle molds, then an inch of pomegranate juice, and repeat until the molds are filled. Use a chopstick or skewer to gently swirl the liquids together. If your molds don't come with their own sticks, insert wooden popsicle sticks after 1 hour of freezing. Freeze at least 8 hours or overnight, until the popsicles are solid.
Run the molds under warm water and gently wiggle the sticks to free the popsicles from the molds.
Related: Summer Treat: Best Popsicle Molds
(Images: Emma Christensen)