Instructions

1. In a large bowl, mix together yogurt, honey and lemon zest. Transfer to a large zip-top bag and set aside.
2. In a large blender, blend berries and crème de cassis for 1 minute, or until smooth. Transfer to another large zip-top bag.
3. Cut one of the bottom corners off the berry mixture bag to create a piping bag. Divide berry mixture between popsicle moulds, piping to about ¼ of the way up each mould. Repeat with yogurt mixture, filling each mould to the top.
4. Using a wooden skewer, gently stir each popsicle mould 3 to 4 times to swirl the mixtures together; do not mix together completely. Place sticks in moulds and freeze for at least 8 hours.