Process the berries in a food processor until smooth.
Over a medium bowl, place a fine-mesh sieve. Press the puréeinto a bowl to extract as much juice as possible. Remove the seeds.
Process the raspberry purée, banana, yogurt, coconut milk,honey, chia seed, and lemon zest and juice in a food processor bowl untilsmooth.
Divide the raspberry mixture evenly between 8 ice pop molds.
Place the sticks in the center of the molds.
Freeze for at least 4 hours, or until the mixture is firm.
To Serve:
Dip the bottom of each mold in hot water for about 10seconds to loosen the ice pops before serving.
Notes
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