In a food processor, puree the blueberries until thoroughly blended. Scrape down the sides as necessary. Clean the food processor thoroughly and do repeat the process for the strawberries.
In a small bowl, scoop about ½ cup of the vanilla yogurt and a teaspoon of agave nectar. Pour in the blueberry puree and stir to thoroughly combine. Repeat for strawberries in a separate bowl.
Add a third bowl for the plain vanilla Greek yogurt and sweeten it with agave.
In the popsicle mold, scoop about 2 tablespoons of each bowl (strawberry, plain and blueberry) until filled.
Freeze overnight and let sit at room temperature for about 8-10 minutes before removing from mold.
Recipe by Lauren Anne at https://bylaurenanne.com/fresh-fruit-greek-yogurt-popsicles/