Last gasp of summer - berry burst

We made frozen yoghurt ices last weekend, and I remembered that I'd photographed them (prompted by those young Apprentices on the BBC last night!)

the lollies were very easy...
225g Raspberries, picked over to ensure no bugs/leaves
400g Greek Yoghurt
2 x 15ml spoons caster sugar

Just mix it up gently, but crush a half of the raspberries to get a lovely colour.  We did have ice lolly moulds which were filled, but the ones photographed were made in plastic cups, divided into 2
Then put in the freezer or icebox...They should be eaten within a few weeks of making for the best flavour ( but in our house won't last that long)

The sticks, buy the way, are the wooden stirrers (purloined from st*rbucks...other proprietary coffee shops are available).