• In a medium bowl, mix the greek yogurt with ⅔ of the sugar and the vanilla extract and mix until well combined. Set aside.
  3 cups plain greek yogurt, ¾ cup white sugar, ½ teaspoon vanilla extract

For the homemade quick blueberry jam:

• In a food processor blend the blueberries until you obtain a fine puree.
  1 ½ cups blueberries
• In a saucepan, pour the blueberry puree and ¼ of the sugar and mix until well combined.
• On slow-medium heat, stir and cook until it thickens and changes color a bit.
• Let cool before mixing it with the yogurt.

Once the blueberry jam has reached room temp, fill the popsicle molds as follows:

• Start with either the yogurt mixture or the jam and pour a couple of tablespoons on each mold.
• Continue with a couple of tablespoons of the other ingredient.
• Keep building layers until you reach the top.
• Create the galaxy effect using one of the popsicle sticks. Insert it in the filled molds and move it around up and down so the layers mix. Don’t overmix or you’ll lose the layers.
• Once mixed, put the lid and the sticks and transfer them into the freezer for at least 8 hours or overnight.
• Once the popsicles are frozen, you can take them out of the mold and store them in ziplock bags. To easily take them out of the molds without sweating or breaking the sticks, just take out the mold from the freezer and let it sit for a couple of minutes, then squeeze from the bottom of the molds.