Peel, core and cut pineaple into rough chunks. Quarter and destone your peach. Combine 40g of sugar, pineapple and peach in a small saucepan.
Bring to a boil
Place the saucepan over medium-high heat and bring to a boil. Lower the heat and cook for 10 - 15 minutes, stirring often, until the frut is thick and delicious. Remove from heat and let cool to room temperature.
Fill the popsicle molds
Whisk together yogurt and the remaining 10g of sugar. Refrigerate until needed. Using hand blender, roughy blend fruit jam. Pour a spoonful of yogurt onto the bottom of each mold, then a spoonful of pineapple peach jam. Continue layering yogurt, pineapple peach jam until the molds are full. Tap the molds lightly agains the counter to remove any air between the layers.
Add a wooden sticks into each mold and place the popsicles in the freezer. Freeze until solid, for at least 8 hours.