These were awesome and really pretty easy.
Raspberry-Banana Yogurt Pops
Process 1 cup vanilla yogurt and 1 banana in a blender 30 seconds or until smooth. Bring 3 cups fresh or frozen raspberries and 1/2 cup honey to a boil in saucepan over medium heat; reduce heat to low and simmer 5 minutes. Pour mixture through a wire mesh strainer into a bowl, using the back of a spoon to squeeze out juice and pulp. Discard skin and seeds (we saved ours for smoothies later that night). Cover and chill raspberries 30 minutes.
Pour yogurt mixture evenly into pop molds. Top with fruit and swirl. Freeze 6 hours or until sticks are firmly stuck 🙂