Neapolitan Yogurt Pops

In a small bowl, mix ½ cup yogurt, and the chocolate syrup. Spoon the mixture into ice pop molds, dividing evenly to fill each mold 1/3 full. Freeze 30 to 45 minutes until set.

Remove 2/3 cup yogurt and add 2 tablespoons sugar; mix to combine. Divide yogurt evenly among molds on top of chocolate layer. Insert sticks.

Freeze 30 to 45 minutes until set.

Puree the strawberries in a blender or food processor until smooth. Pout through a fine mesh strainer into a large bowl, pressing the pulp with a flexible spatula to extract as much juice as possible. Discard the solids.

Whisk in the remaining sugar and two tablespoons yogurt until well combined. Spoon the mixture evenly into molds on top of yogurt layer. Freeze until firm, at least 6 hours.

To unmold, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.