Place yoghurt in a large mixing bowl and set aside.
In a high-speed food processor, add strawberries and vanilla protein powder, pulse until berries are just broken up and liquified.
Pour strawberry mixture on top of the yoghurt. Gently swirl puree into the yoghurt, creating a marble effect, ensuring not to completely mix them together.
Spoon mixture into popsicle moulds. Freeze for 30 minutes, then insert wooden popsicle sticks into the middle of each mould.
Continue to freeze for a further 4–6 hours or overnight. To remove, sit each mould in a jug of warm water until the popsicles slowly release from the moulds.
