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Purée raspberries in a food processor along with icing sugar. Sieve to remove the seeds.
Spoon half the Greek-style coconut yogurt into a bowl and stir in 2 tbsp of purée so it is stained pink.
Spoon into lolly moulds, add the rest of the purée then the rest of the yogurt. Push in lolly sticks and freeze until solid.
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