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Drawing on the inspiration and expertise of @teonzo, I made Fig, Saffron & Yogurt Pops:

Because I couldn't resist eating a bunch of the beautiful figs I got at the farmers market, I didn't have enough left for a full batch of straight-up fig & saffron pops.  The figs were so sweet that I thought the slight tartness of the yogurt might be a nice contrast and would help show off the saffron color.  

I did not cook the fig purée or strain out the seeds as they were barely detectable, just added a squeeze of lemon juice, a bit of lemon zest, a spoonful of honey and saffron to the fig purée.  The yogurt layer is Greek yogurt with a little honey, saffron and a little milk & cream to thin to a pourable consistency. 
Edited to add that I put most of the saffron in the fig purée and less in the yogurt.  That fig/saffron combo really sings!

These were already in the freezer when I got a text message from my neighbor who said they were especially enjoying the fruit + cream or yogurt swirl pops  so I think these might be a hit with them.  

I will definitely try more fig pops.  I'd made some fig & ricotta cheesecake pops in the past (see here) that involved sticking fig slices to the sides of the molds.  I liked the idea of showcasing the fresh figs in that way but the pops looked odd and were a nuisance.  This was a much easier way.