• If using plain yogurt, mix with honey until blended.
• Scoop out two measures of 1 Tablespoon each from the yogurt. Set these aside. (You will add one tablespoon to blueberries and one tablespoon to strawberries before adding to molds.)
• Spoon the remaining yogurt into the popsicle molds, dividing between the number of cups you are using. Fill approximately ⅓ way. Lift mold and shake to help yogurt fall to ends of cups.
• Puree' blueberries in food processor or blender until nearly smooth.
• Add 1 Tablespoon yogurt to blueberries and mix well.
• Now, spoon blueberries into molds, dividing equally between the number of molds you have. Leave 2 inches at top for strawberries.
• Blend or process strawberries in same manner and add remaining 1 tablespoon yogurt to strawberries and stir well. Fill strawberries to the top of the molds.
• Give one last good shake to help all air pockets rise to the top.
• Using one of the popsicle sticks, stir ingredients in molds just a bit to swirl.
• Add your popsicle sticks and freeze for at least 4 hours.

Cook's Note:

• My preferred method is to not layer the ingredients, but after the blueberries and strawberries have been blended (separately), stir together with yogurt and then fill molds.