- STEP 1
Purée raspberries in a food processor along with icing sugar. Sieve to remove the seeds.
- STEP 2
Spoon half the Greek-style coconut yogurt into a bowl and stir in 2 tbsp of purée so it is stained pink.
- STEP 3
Spoon into lolly moulds, add the rest of the purée then the rest of the yogurt. Push in lolly sticks and freeze until solid.