Place raspberries and blueberries into two small separate bowls.
Sprinkle ½ tablespoon of sugar onto berries and mix, this is to slightly soften the berries, let sit while you construct the rest of the ingredients.
In a medium bowl mix yogurt with about 2 tablespoons of honey and vanilla extract.
Add whole milk to yogurt mixture a tablespoon at a time to thin out the yogurt. You can skip this step by using non-Greek style yogurt, it just needs to be thin enough to pour.
Scoop your yogurt into the freezer bag and cut a hole in the corner of the freeze bag, it is now a make-shift piping bag. This just makes it easier to pour into molds. You could also just spoon it in.
Now, fill your cups with yogurt, then raspberries, more yogurt, then blueberries and then one more layer of yogurt. Drizzle a small amount of honey on the top so that when you add the granola (about a teaspoon) it will stick.
You want the cups to be three quarters of the way full.
Wrap a square size amount of aluminum foil on top of all the containers and make a small cut with a paring knife in the middle of the foil.
Now stick your Popsicle stick into the cut foil, straighten and freeze for 6-8 hours.
To unmold them, run or dip into hot water for a few seconds to easily free the Popsicle.