In a small saucepan, combine the blueberries, 5 tablespoons of water, and the sugar. Heat over medium heat for 3-5 minutes until the berries burst and the sugar is dissolved.

Set the blueberries aside to cool to room temperature.

In a medium bowl, combine the yogurt, honey, lemon zest, lemon juice, and remaining 2 tablespoons of water. Mix well to combine.

Alternate spooning layers of yogurt mixture with blueberry mixture into the popsicle molds. Use the chopstick to swirl the mixture inside each of the popsicle molds.

Insert the popsicle sticks and freeze for 4 to 8 hours until solid.

To remove the popsicles from the mold, fill a vessel larger than the popsicle molds with warm water. Rest the popsicle mold into the water so it comes about halfway up the mold. Let it sit in the water for 10-20 seconds, then remove the mold from the water and slip the popsicles out.

To save the popsicles for later, wrap each one individually in cellophane bags or parchment paper and return to the freezer.