Lemon Blueberry Twist Pops

15 oz can of blueberries, reserve the juice, set aside 1/3 cup of berries

2 jars custard style lemon yogurt (6 oz each)

½ cup milk

Puree 2/3 cups or blueberries and 1 Tbsp of the juice.  Fold in the remaining 1/3 blueberries.  In a small bowl, whisk custard lemon yogurt with milk.  In popsicle molds or 3 oz paper cups, alternate 2 Tbsp of yogurt mixture with 1 Tbsp of blueberry mixture.  Swirl with a knife.  Cover and freeze.