In a small saucepan over medium heat, combine 1 cup of blueberries, 2 tablespoons of honey (or maple syrup), and 1 tablespoon of lemon juice. Stir and bring to a simmer, cooking for about 10 minutes until thickened.

In a mixing bowl, combine 2 cups of Greek yogurt with 1 teaspoon of vanilla extract. Sweeten further with additional honey or maple syrup to taste, whisking until smooth.

Once the blueberry compote has cooled, add a dollop to the yogurt mixture and gently swirl with a toothpick, creating beautiful purple ribbons.

Prepare a parchment-lined tray or mini muffin cups. Spoon the yogurt and compote mixture into the cups, filling three-quarters full. Freeze for approximately 2 hours until solid.

Remove the yogurt bites from the tray or cups and let them sit at room temperature for 2-3 minutes before serving.