Make the green layer - Add 1 tsp matcha to 2 tbsp of plant milk, whisk or blend until all clumps gone. Add ¼ cup plant yogurt to thicken, and add 1 tsp sweetener - we added maple syrup. Blend again.
Make the pink layer - Combine ½ cup plant yogurt, ¼ cup raspberries, blend until creamy.
Make the yellow layer - Combine ½ cup plant yogurt, ¼ cup pineapple, blend until creamy.
Make the white layer - Combine 1 cup plant yogurt with 1 tbsp lemon juice for a citrus flavor.
Assemble Popsicles Layers
Pour in the colors, alternating, until each popsicle mold is just full.
To get very crisp lines between colors, I actually froze each color for about 30 minutes before I added the next color. But if you don't have time, it's fine, they probably won't sink into each other if the yogurt is thick enough.
Once layers are added, freeze the mold for 30 minutes. Add the sticks, and then freeze for at least 4 hours or overnight. I don't use the popsicle cover, but you can. I just have trouble getting it off when the pops are frozen.
Remove Popsicles from the Mold
Fill a large bowl with hot hot water, and dip the mold up to the underside of the top and hold submerged without letting the water spill over the top and touch the popsicle - otherwise MELT CITY.
Count to 10, then put mold on counter, grap a paper towel and yank at the popsicle stick straight up. If it won't budge, put it back in the hot water for a few more seconds.
Test all popsicles each time however; pull any out that are willing to come. Put them on a flat plate and put in the freezer while you tug away at the rest of the stubborn pops.
How to Store
Once they are all out, store in the freezer - we use a large airtight container to store our homemade pops. They seem to last for months. I hope you enjoy !