Mix the honey vanilla Greek yogurt and agave nectar together. Fold in the whipped topping and then place in the refrigerator until needed.
Puree the frozen mixed berries and almond milk together in a blender. Remove the honey vanilla Greek yogurt mixture from the refrigerator.
Fill the popsicle molds by alternating between the yogurt mixture and the berries puree until each mold is filled.
Cover tops with aluminum foil (or dedicated top/lid) and then stick with popsicles sticks. Freeze for 4 hours or until completely frozen.
When ready to serve, run warm water for 10-15 seconds over the bottom of the molds to get the popsicles out.
The calories shown are based on the recipe making 10 popsicles, with 1 serving being 1 popsicle. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**