In a medium saucepan, combine ¾ cup of fresh or frozen blueberries, 1 teaspoon of lemon juice, and 1 tablespoon of honey (if desired). Cook over medium heat for 5 to 6 minutes, gently mashing the berries with a fork. Remove from heat and allow it to cool completely.

In a large mixing bowl, combine 1½ cups of plain Greek yogurt, ½ teaspoon of vanilla extract, and 1 tablespoon of honey. Mix thoroughly until smooth.

Spoon the yogurt mixture into mini muffin or ice cube molds until filled about ¾ of the way. Add a dollop of cooled blueberry compote on top.

Using a toothpick or skewer, gently swirl the blueberry compote through the yogurt mixture to create a marbled effect.

Place the tray flat in the freezer and allow to freeze for at least 2 hours or until firm.

Remove the yogurt bites from the molds after freezing. Enjoy them frozen or slightly thawed.