In a medium saucepan over medium heat, combine your berries. Cook for about 15–20 minutes, stirring occasionally, until the berries soften and break down.

Remove the mixture from heat, let it cool for a few minutes, then blend into a smooth puree. Allow it to cool to room temperature.

In a large mixing bowl, combine the full-fat Greek yogurt, honey, and lemon juice. Whisk until smooth and creamy.

Once both mixtures are cooled, gently swirl the berry puree into the yogurt mixture to create a marbled effect.

Carefully pour the mixture into ice pop molds, filling them three-quarters full. Insert sticks and tap the molds lightly to release air bubbles.

Cover the molds and freeze for at least 4 hours, or overnight.

Run molds under warm water for a few seconds to release the popsicles. Store extras in freezer-safe bags for up to 1–2 months.