Melt a little butter in a saucepan and cook the apricot pieces.
Add the first amount of sugar (1/4 cup – 50 g) and cook over low heat until the apricots are tender.
Blend the mixture with an immersion blender until smooth.
Let it cool to room temperature before refrigerating until very cold.

Mix the yogurt with the second amount of sugar.
Start churning the yogurt, when it starts to have a firm texture, remove and fill 16 cannoli molds one-third full.
Put the cannoli molds in the freezer.

Continue churning the remaining yogurt and add the apricot puree.
When the mixture starts to become firm, remove the cannoli molds from the freezer and fill them with the apricot mixture.
Insert wooden sticks into the center and freeze until the popsicles are firm.
Unmold and enjoy.