500g Greek-style yoghurt
1 large ripe banana
150g frozen diced mango
150g frozen raspberries
Put 1⁄2 each of yoghurt, banana and honey, and all mango in blender. Blend until smooth. Set aside.
Rinse blender. Add remaining ingredients and blend until smooth.
Cut pieces from a milk or juice carton to fit down the centres of four gelato cups. Pour mango and raspberry mixtures into opposite sides of dividers at the same time, then remove dividers and put cups in the freezer for 20– 30 minutes or until almost firm.
Insert a paddle-pop stick in centre of each pop and freeze until firm. Serve. Keep in the freezer for up to 6 months.