Prepare the apricot purée: In a small saucepan, combine the halved apricots, sugar, and lemon juice. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the apricots have softened significantly.

Transfer the cooked apricot mixture to a blender or food processor. Blend until completely smooth. Let the purée cool down to room temperature (about 15 minutes).

Prepare the cream base: In a medium bowl, whisk together the cold heavy cream, Greek yogurt, and vanilla extract until just combined and slightly thickened, being careful not to over-whip into whipped cream.

Combine: Gently fold the cooled apricot purée into the cream mixture until you achieve a uniform, pale orange color. Taste and add a tiny pinch more sugar if necessary.

Pour the mixture evenly into popsicle molds, leaving about 1/4 inch of space at the top for expansion.

Insert the popsicle sticks and freeze for a minimum of 6 hours, or preferably overnight, until completely solid.

To serve, briefly run the outside of the molds under warm water to release the creamsicles easily.