Place peaches and pineapple in a blender. Puree until mostly smooth. Transfer to a liquid measuring cup for easy pouring.

In a small bowl, stir together Greek yogurt and honey.

To fill the popsicle molds, alternate pouring a little bit of the pineapple-peach puree, with spooning little dollops of the yogurt mixture, until molds are full. Insert popsicle sticks and freeze. (For popsicle molds that use wooden sticks, a layer of foil can help to hold the sticks in place.)

To release popsicles, place molds under warm running water for a few seconds. Popsicles will keep in the freezer for a few weeks.

Makes 10 three ounce popsicles.