Line 10 muffin cups with foil baking cups. In food processor bowl with metal blade or blender container, combine yogurt, pineapple and food color; process until smooth. Fill muffin cups 3/4 full with yogurt mixture. Freeze 2 hours or until firm.
To serve, arrange strawberries and kiwifruit on top of each cup and place lemon peel in center to resemble poinsettia. Let stand at room temperature 30 minutes before serving.