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Step 1
Place the strawberries and one-third of the yoghurt in the jug of a blender or the bowl of a food processor and process until smooth. Pour evenly among eight 100ml-capacity iceblock moulds. Place in the freezer for 1 hour or until almost set.
Step 2
Remove iceblocks from the freezer. Divide half the remaining yoghurt evenly among moulds. Tap moulds on a work surface to smooth tops. Place in the freezer for 1 hour or until almost set.
Step 3
Place the blueberries and the remaining yoghurt in the jug of a blender or the bowl of a food processor and process until smooth. Remove moulds from the freezer. Pour blueberry mixture evenly among moulds. Insert wooden iceblock sticks into the centres. Return to the freezer for a further 2 hours or until set. Remove from moulds and serve immediately.