Raspberry yogurt ice creams

Puree the raspberries with the water in a blender or with the stick blender in a high bowl and rub the puree over a saucepan through a sieve.

In a saucepan, bring the raspberry puree with the sugar to the boil, dissolve the sugar while stirring and let the puree cook for another 1-2 minutes.

Let the puree become cold.

Stir the yogurt through the cold raspberry puree and pour this mixture into the molds.

Let the ice cream freeze in the freezer for 1-2 hours or 10 minutes in a pop maker.