PREP TIME 15 MINUTES (+ FREEZING) MAKES 6
1 tablespoon lemon juice
2 tablespoons honey
1 vanilla pod
280g (1 cup) greek-style natural yoghurt
1 teaspoon finely grated lemon rind
1½ tablespoons honey, extra
1 Place raspberries, juice and honey in a medium bowl; crush berries using a fork. Spoon 1 tablespoon of the raspberry mixture into the base of each of 6 x 80ml (⅓-cup) dariole moulds or paper cups. Freeze for 1 hour or until firm.
2 Meanwhile, split vanilla pod in half lengthways; scrape seeds into a medium bowl. Whisk in yoghurt, rind and extra honey until combined. Fold in remaining raspberry mixture to form a ripple effect.
3 Divide mixture between moulds; insert a pop stick into each. Freeze for two hours or overnight, until firm.
4 Dip moulds quickly in hot water to turn out to serve.