Blend the yogurt with two tablespoons of crème frâiche and one tablespoon of honey.
Blend frozen raspberries separately with one tablespoon of honey until smooth. For an extra smooth ice pop, strain the mixture through a sieve to remove any seeds.
To make the lollies, fill lolly moulds, alternating between the fruit purée and the yogurt mixture.
Freeze with a stick in the centre.
Serve with nuts or why not try sprinkles for a more child friendly alternative.
*All information included in this recipe has been provided by Onken.