Combine the chopped strawberries, sugar and yogurt in a large food processor and blend until smooth. Pour the mixture between [url href=http://amzn.to/1jIxCkb target=_blank rel=nofollow]6 popsicle molds, and fill just over 1/3 of the way. Freeze the popsicle molds until they feel just set, which takes about 30 mins-1 hour.

Repeat the above steps with the white and blue layers while the first layer is in the freezer. Store the mixtures in the refrigerator until you use them.

, After the first layer is set, pour the plain yogurt layer on top, about 1/3 of the way full again.

Let set and repeat with the blueberry layer. Make sure you add the popsicle stick in before freezing the blueberry layer!

Let the popsicles freeze overnight.

To make the “magic shell:”

Melt the white chocolate in a small, microwave safe bowl. I always use 1/2 power and 20 second intervals, stirring between each intervals.

Once the chocolate is melted, stir in the melted coconut oil and let the chocolate sit until it reaches room temperature.

Place the crushed Brownie Brittle (just use your food processor to crush it) on a small plate. 10. Dip the tip of each popsicle quickly into the white chocolate and then into the plate of Brownie Brittle, lightly pressing the Brownie Brittle into the chocolate. Work quickly as the chocolate hardens fast!

You can place these back into the freezer until ready to serve, or eat right away!