In a medium sauce pan, add strawberries, ¼ cup of water and 2 tablespoons of honey. Bring to a boil, and then lower heat to simmer for 2 minutes. Remove from heat and let cool. Transfer to a blender and blend until smooth. Pour puree into a bowl. It should look pink.
Rinse out the pan and blender. Add blueberries, ¼ cup water and 2 tablespoons honey to the pan. Bring to a boil, and then lower heat to simmer for 2 minutes. Remove from heat, let cool slightly and then puree in blender. Transfer to a second bowl to cool. The blueberry puree will look purple.
In a medium bowl, combine yogurt, 1/4 cup of honey and lemon juice. Whisk until smooth. Add half a cup of yogurt mixture to the strawberry puree and another half a cup to the blueberry puree. Stir both until smooth.
Fill your popsicle molds a third of the way with strawberry puree, then a third of the way with the yogurt, then the rest of the way with blueberry puree. You can reverse the order to create variety.
Transfer to a freezer and freeze for 1 hour. Remove from freezer and add popsicle sticks. Return to the freezer and freeze for 6-8 hours or over night.
Run popsicle mold under warm water to loosen popsicles.