1.Combine Jalna Lactose Free Yoghourt, half of the raspberries and the honey in a jug. Using a handheld blender mix until just combined. Stir in remaining raspberries.
2.Pour mixture between 60ml capacity icypole moulds and freeze for at least 4 hours or until set.
Alternatively, mix yoghourt and honey, then stir in raspberries, gently squashing some whilst mixing.Note