Recipe: Cabernet Ice Pops

Now that many Valley schools are gearing up for spring break, we think everyone deserves a little time off–even if that just means sitting under the sun with one of these fruity cabernet ice pops courtesy of Woodbridge by Robert Mondavi.
Yield: Six 3-oz. popsicles
Red Layer:

• 2 cups halved, hulled strawberries
• 1 tablespoon sugar
• 2 tablespoons Woodbridge by Robert Mondavi Cabernet Sauvignon

White Layer:

• 1 cup Greek yogurt
• 2 tablespoons heavy cream
• 2 tablespoons granulated sugar
• 2 tablespoons lime juice

Blue Layer:

• 2 cups blueberries
• ½ cup blackberries
• 2 tablespoons granulated sugar
• 2 tablespoons lime juice

Directions:
Red Layer:

1. Place all ingredients in a blender. Puree until smooth.
2. Fill the Popsicle molds one-third of the way.
3. Freeze until firm, about 30 minutes.

White Layer:

1. Place all ingredients in a blender. Blend until combined.
2. Remove the molds from the freezer and fill each another one-third of the way.
3. Freeze until firm, another 30 minutes.

Blue Layer:

1. Place all ingredients in a blender. Blend until combined.
2. Remove the molds from the freezer and fill each another 1/3 of the way.
3. Leave about ¼ inch of space at the top of the mold.
4. Freeze until solid, about 5 hours.

*You may have extra fruit puree, depending on the size of your berries.