- Put raspberries in food processor and process until smooth. Pour puree through fine-mesh sieve set over medium bowl, pressing hard to extract as much liquid as possible. Discard seeds.
- Combine raspberry puree, banana, yogurt, coconut milk, honey, and lemon zest and juice in food processor; process until smooth.
- Divide raspberry mixture evenly among 8 ice-pop molds. Insert wooden craft stick into each mold. Cover and freeze until firm, at least 4 hours or up to 1 day.
- To serve, dip bottom of each mold into hot water about 10 seconds to loosen. Remove pops from molds.
- Per serving: 1 ice pop
Don't have ice-pop molds? Use 8 wax-coated paper cups and wooden craft sticks. Fill the cups with the berry mixture and cover tightly with foil; poke the sticks through the foil (this will help keep the sticks upright while the mixture freezes).