Mix the yogurt with two tablespoons of crème fraîche and one tablespoon of honey.
Blend frozen raspberries separately with a tablespoon of honey until smooth. For an extra smooth ice pop, strain the mixture through a sieve to remove any seeds.
Fill the lolly moulds, alternating between the fruit puree and the yogurt mixture, and freeze with a stick in the centre. If you don’t have ice cream moulds try using small paper cups. Serve with nuts, or try sprinkles as a child friendly alternative.