In a medium saucepan, combine fresh or frozen blueberries, raspberries, and strawberries over medium heat. Stir occasionally and cook for about 15–20 minutes, until the berries are soft and syrupy. Remove from heat and let the mixture cool to room temperature before blending into a smooth puree.

In a large measuring cup, mix together full-fat Greek yogurt, honey, and freshly squeezed lemon juice until completely smooth.

Gently fold the cooled berry puree into the yogurt mixture, creating a marbled effect.

Distribute the berry-yogurt mixture evenly into ice pop molds. Insert wooden sticks and cover the molds with their lids or foil.

Place the filled molds in the freezer and allow them to freeze for about 4 hours, or overnight for best results.

To release the popsicles, run the molds under warm water for a few seconds, gently pulling the sticks to remove them. Store in freezer-safe bags.