Whizz the blueberries and 75g Greek yogurt in a small food processor or blender until completely smooth. Taste the mixture, and if needed, add a little maple syrup or honey to sweeten it.
Divide the mixture between 10 ice lolly moulds, taking care not to splash it down the sides (to keep clean stripes in your ice lollies, wipe off any drips with kitchen paper after you have added each layer to the mould).
Repeat with the raspberries and 75g Greek yogurt, popping the mould in the freezer to start freezing as you prepare each layer.
Repeat with each type of fruit, adding 75g Greek yogurt to each one as you make it. For the final, green layer, add the spinach along with the kiwi fruit and yogurt. Don’t forget to add taste and add sweetener to each layer if needed too.
Once your layers are complete, add the lid of your ice lolly mould and lolly sticks, then freeze for 2-3 hours or overnight, until frozen solid.