1 cup fresh raspberries 125 g
2 tablespoons honey
2 cups Greek yoghurt 500 g
zest and juice of 1 lemon
few drops vanilla extract
1. Using a food processor, blend the raspberries and honey and vanilla until almost smooth. Pour into a large bowl.
2. Combine the yoghurt, lemon zest and juice (add as much of the juice as you want to your preference), then add to the raspberries. Mix together but do not fully blend.
3. Pour the mixture evenly between 6 popsicle molds. Freeze for 2 hours before putting wooden popsicle sticks in the centers. Freeze for a further 4 hours or overnight.