Blueberry & Greek Yogurt Popsicles

Preparing the blueberry base: Place the blueberries and 1 tablespoon of honey in a small saucepan. Cook over medium heat for about 8–10 minutes, until the blueberries burst and the mixture thickens into a syrup. This evaporates excess water and prevents the formation of large ice crystals. Remove from heat and stir in the lemon juice. Let it cool completely.

In a bowl, mix the Greek yogurt, the remaining honey (2 tablespoons), vanilla, and grated lemon zest. If you want a smoother texture, you can quickly whisk the mixture, but be careful not to make it too runny.

Alternately add a spoonful of the yogurt mixture and a spoonful of the cooled blueberry puree into the popsicle molds. Once the mold is full, carefully "swirl" the contents with a knife or a stick to create a marbled pattern. Don't overmix, so the colors don't blend completely.

Tap the molds on the counter to remove air bubbles. Insert the wooden sticks and place in the freezer for at least 4 to 6 hours, preferably overnight. Before serving, dip the mold in warm water for a few seconds to help the popsicle release more easily.