Combine fruit, honey and water in a 2-quart microwave-safe bowl. Cover with plastic and poke a few holes in the top. Microwave on High for 2 minutes. Stir, then microwave, covered, on High at 1-minute intervals until the fruit is tender, about 2 minutes more. Uncover and let cool for 10 minutes.
Puree the mixture in a food processor until very smooth. Add yogurt and process until combined. Transfer to a 4-cup measuring cup and stir in more yogurt, if needed, to yield 2¼ cups.
Freeze in six 3-ounce (or similar-size) pop molds until solid, about 6 hours. To unmold, dip the forms into warm water for 10 to 20 seconds. If necessary, use a table knife to break the vacuum and pry the pops loose.
98 calories;1 g fat(0 g sat); 1 g fiber; 21 g carbohydrates; 3 g protein; 2 mcg folate; 4 mg cholesterol; 19 g sugars; 14 g added sugars; 293 IU vitamin A; 5 mg vitamin C; 79 mg calcium; 0 mg iron; 20 mg sodium; 80 mg potassium