Add the frozen raspberries, 2 tablespoons of honey (or agave nectar), ½ cup of yogurt and ½ tablespoon of lemon juice into a food processor (or liquidizer).

Process until creamy and even in color, about 2-3 minutes. Scrape down the side of the bowl to make sure there are no lumps. Put raspberry mixture into the freezer and rinse out your food processor.

Add the frozen peaches, 2 tablespoons of honey (or agave nectar), ½ cup of yogurt and ½ tablespoon of lemon juice into a food processor (or liquidizer).

To create a ripple effect, Add the peach yogurt mixture into your raspberry mixture and swiftly fold the two mixes together before transferring it to an airtight freezable container. Freeze for a minimum of 6 hours but preferably overnight. Store it in the freezer for up to 1 month.