Place the graham crackers, melted butter, and sugar in the food processor. Process until well combined.

Line up 12 (3 oz) paper cups. Pour 1-2 teaspoons of the graham cracker mixture in the bottom of each paper cup and press it into the bottom.

Take the skin off the kiwis and cut them into quarters. Place the kiwi, Greek yogurt, and sugar in the food processor or blender and process until smooth.

Pour 1-2 tablespoons of the kiwi yogurt into each of the paper cups on top of the graham crackers.

Press a wooden craft stick into each of the cups with the yogurt in them. Freeze for one hour.

To make the strawberry mixture combine the fresh strawberries, water, and Barlean's Strawberry Kiwi Greens in the blender and blend until smooth. Pour 2-3 tablespoons of the strawberry mixture on top of the kiwi yogurt. Freeze for at least 3 hours.

When ready to eat simply remove an ice pop from the freezer and peel the paper cup off the ice pop. Enjoy!