Add the raspberries, 2 tablespoons of honey (or agave), ½ cup of yogurt and ½ tablespoon of lemon juice into a food processor and process for 2-3 minutes, scraping down the sides of the bowl once or twice, until smooth, creamy and lump free.

Transfer the raspberry mixture into a large bowl and place in the freezer.

Rinse out the food processor and then add the peaches and the remaining 2 tablespoons of honey (or agave), ½ cup of yogurt and ½ tablespoon of lemon juice. Process for 2-3 minutes, scraping down the sides of the bowl once or twice, until smooth, creamy and lump free.

To create a ripple effect, add the peach yogurt mixture into your raspberry mixture and swiftly fold the two mixes together no more than 2 or 3 times before transferring it to an airtight freezable container.

Freeze for a minimum of 4 hours but preferably overnight. Store in the freezer for up to 2 weeks.