In a small saucepan, add in the blueberries and 1 tablespoon of sugar. Let it cook on medium heat for five minutes. Stir occasionally and use the back of your wooden spoon to smash the blueberries a little.
Remove from the heat and place into a blender or food processor. Blend until smooth.
Pour about 1 ½ to 2 tablespoons of blueberry puree into each of the popsicle cavities.
Place into the freezer for about 10 minutes. Meanwhile work on the other two layers.
In a sandwich bag, add in the yogurt and lemon zest. Remove any air from the bag and close it up. Work the zest into the yogurt by pinching the bag and moving the yogurt around.
Add the diced strawberries and the remaining 1 tablespoon of sugar into the saucepan. I rinsed out the small saucepan from earlier and used that. Let cook over medium heat for five minutes. Stir occasionally.
Rinse out the blender/food processor and add in the strawberry mixture. Blend until smooth. Set aside.
Cut the corner out of the bag. Pipe the yogurt on top of the chilled layer of blueberry puree. Try to divide the yogurt up evenly. Tap the mold on the counter to even out the yogurt.
Spoon 1 ½ to 2 tablespoons of the strawberry puree into each cavity to top them off. Add your sticks in.
Freeze overnight or until firmly set.
Run the bottom of the mold under warm water for a few seconds to help unmold the pops.
Pull the pops out. Eat immediately or place in a freezer bag and store in the freezer until ready.