• In a small saucepan over medium heat, combine the blueberries, 2 tablespoons. of the sweetener, and water. Cook, stirring occasionally, until the blueberries have softened and released their juices, about 5-7 minutes (if using frozen blueberries add extra minute or two). Allow the mixture to cool slightly, then puree it using a blender or food processor until smooth. Set aside to cool completely. In a separate bowl, mix the Greek yogurt, the remaining 1 tablespoon of sweetener, honey (or alternative sweetener), and vanilla extract until well combined.
• To assemble the popsicles, spoon a layer of the yogurt mixture into the bottom of each popsicle mold. Add a layer of the blueberry puree on top, then continue to alternate between the yogurt and blueberry layers until the molds are filled. Use a skewer or the handle of a spoon to gently swirl the layers together for a marbled effect.
• Insert popsicle sticks into the molds, then freeze for at least 4 hours, or until the popsicles are firm.
• To release the popsicles from the molds, run warm water over the outside of the molds for a few seconds, then gently pull the popsicles out.

Tip:

• For a creamier popsicle, you can blend some of the yogurt mixture with the blueberry puree before layering. Experiment with different fruit and yogurt flavors to create your own custom popsicle variations. Strawberry, raspberry, and peach all make excellent substitutes or additions to the blueberries.