Yoghurt (any standard types will do, low-fat or not)
Blueberry jam (preferably of good quality; the higher berry-content, the better)
(possibly) Some additional sweetening of your preferred choice (honey, sugar, stevia, mashed banana ...) in case the jam should not be sweet enough already)
Instructions
Fill the ice pop moulds up to about ¾ with yoghurt.
Add about 1 tablespoon of jam per mould, and - if necessary - any additional sweetening you consider required for the sake of taste.
Swirl/blend the content of the moulds, and put them into the freezer.
Freeze the pops!
Notes
Ice pops are supposed to freeze firmly, so the relative lack of typically 'softening' ingredients (like more milk-fat, or a lot of sugar) pose no problems! In that sense, ice pops are perfect for testing out relatively healthy ice cream-formulas that otherwise simply would freeze too hard.
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2013/01/blueberry-yoghurt-ice-pops/