Combine blueberries, sugar and lemon juice in a small sauce pan and bring to a simmer over medium heat. Let the berries burst and cook down for about 20 - 30 minutes. Puree in blender or with immersion blender. Set aside to cool.

Thin yogurt with a few tablespoons of water. Enough to be able to pour it into the mold, but too much. You want it thick, not watery. Set aside.

Layer blueberry puree and yogurt into popsicle mold. Push raspberries down into the yogurt or mash them with a fork and make a rough puree and layer them on top of the yogurt.

Freeze for a few hours until set, unmold by running warm water on the outside of the mold for a few seconds and ENJOY!