I use Tovolo Yellow Groovy Pop Molds, but you don't have to invest in all that plastic. A paper cup and paper stick balanced with some foil or wax paper will do the trick as well.Raspberries have big seeds, so I don't use that many when they are fresh or frozen. If I have time, I make raspberry syrup by boiling the raspberries in some water and then straining the seeds out of the liquid. Then use the syrup as sweetener in place of honey.The honey doesn't dissolve well when using frozen berries, so I wait until the smoothie is fully blended before adding the honey. You can also dissolve the honey in the juice or some warm water.The pops are lactose-free when the creme fraiche or yogurt is fermented for 24 hours.
Place all the ingredients in a blender or food processor, and blend completely.
Pour the liquid into frozen pop molds and freeze for at least 4 hours (this recipe makes about 4 pops). Run the pop under warm water for a minute or so to take the cover off of it.