Frozen yoghurt pops

Method

• 1
  Whisk yoghurt and sugar together in a bowl until sugar has dissolved. Spoon half the mixture into a separate bowl.
• 2
  Place raspberries in a sieve over a bowl. Using the back of a spoon, press raspberries through sieve until there is 1/4 cup of puree. Discard pulp. Add puree to 1 bowl of yoghurt mixture. Stir to combine. Add passionfruit pulp to remaining yoghurt mixture. Stir to combine.
• 3
  Spoon raspberry mixture into 4 moulds. Repeat with passionfruit mixture. Place lids in position (alternatively, press a paddle pop stick in the centre of each mould). Freeze for 4 hours or until frozen.
• 4
  To remove from moulds, run under warm water for 3 seconds. Serve.