Yogurt Ice Cream with Raspberries

Whisk together the yogurt, honey (1 dl), and vanilla sugar until smooth.

Blend the frozen raspberries in a food processor with a little of the yogurt mixture and the remaining honey (4 tbsp) until you get a smooth raspberry mixture.

Layer the two mixtures alternately into small ice pop molds, cups, or other molds. Push an ice pop stick into each one, then freeze for at least 3 hours.

To release the pops, squeeze the mold with your hands or hold it under warm water for a moment, then ease the ice cream out.