Reserve 1/4 cup blueberries and chop them finely. Simmer the remaining 1 cup blueberries with 1 tablespoon honey and the lemon juice over medium heat, mashing, for 6 to 8 minutes until jammy and reduced to about 1/3 cup. Cool completely (about 20 minutes).

Beat the cream cheese until smooth. Add the Greek yogurt, 3 tablespoons honey, vanilla and salt; beat just until creamy. Fold in the cooled reduction and chopped blueberries.

Cover and freeze the bowl 60 to 90 minutes, stirring once, until scoopable like soft ice cream.

Scoop level 2-tablespoon portions onto a parchment-lined tray. Freeze 20 to 30 minutes, then quickly roll each into a rough ball.

Freeze the balls until completely solid, at least 2 hours.

Melt 12 oz white chocolate with the coconut oil at 50% power in 20-second bursts, stirring between each, until just smooth. Cool a few minutes.

Working a few at a time, dip each frozen ball, roll with a fork, tap off the excess and set on fresh parchment.

Melt the drizzle chocolate, pipe thin lines over the bites from a snipped bag, and freeze 15 minutes to set.

Rest 3 to 5 minutes at room temperature before serving.