Place frozen raspberries onto a tray and leave to slightly defrost at room temperature 10-15 minutes or until just soft
Place yoghurt and berries (in this order) into the blender. Blend until smooth (you may need to stop the blender and stir the mixture). Spoon mixture into 10 x 1/3 cup ice-block moulds
Use a paddle-pop stick to gently swirl the mixture in the moulds to remove any air pockets. Insert a paddle-pop stick into each mould
Freeze for 6 hours or overnight until firm. Remove from the moulds and serve
Tips & Hints
You'll need about 10 x 1/3 cup ice-block moulds and 10 paddle-pop sticks for this recipe. To easily remove the frozen pops from the moulds, dip the base of the moulds in hot water for about 1 minute and then pull the pops out.
