Prepare the Blueberry Compote: In a small saucepan, add 1 cup of fresh blueberries, 2 tablespoons of honey, and 1 tablespoon of lemon juice. Cook over medium heat for about 5 minutes, stirring gently until the blueberries start to burst and release their juices.

Thicken the Compote (Optional): If you'd like a thicker blueberry compote, mix 1 tablespoon of cornstarch with 1 tablespoon of water in a small bowl until smooth. Stir this slurry into the simmering blueberry mixture and let it cook for another 1–2 minutes until thickened.

Mix the Yogurt Base: In a medium mixing bowl, combine 2 cups of Greek yogurt with 1 teaspoon of vanilla extract. Whisk until creamy and smooth.

Assemble in Molds: Spoon the yogurt mixture into silicone molds or a mini muffin tin, filling each cavity about three-quarters full. Level it out for a smooth surface.

Swirl the Blueberry Compote: Top each filled mold with a spoonful of cooled blueberry compote. Use a toothpick to gently swirl it into the yogurt.

Freeze to Set: Place molds in the freezer for at least 3 hours or until solid.

Store for Enjoyment: Pop the yogurt bites out of the molds and transfer to an airtight container. Store in the freezer for up to 3 months.