In blender, process 2 1/2 cups (625 mL) cold water, yogurt, agave syrup, lemon juice, vanilla and food colouring until combined. Using a small spoon, remove and discard froth from surface. Pour mixture into ten 1/3-cup (75-mL) ice pop moulds. Drop equal quantities of next ingredients into moulds in this order: marshmallows, dried cranberries, blueberries.
Freeze 4 to 6 hours, or until firm. Unmould to serve.