In a small sauce pan over medium heat, warm the raspberries in a sauce pan until the give off liquid. Add honey and mash with a fork until they are syrupy. Set aside.

In a medium bowl mix together, 1 cup of plain Greek yogurt, 1 1/4 cup of milk, 1 package of cheesecake pudding mix, honey and vanilla. Let begin to set.

Spoon 2 spoons of the base mixture into a popsicle mold, followed by one spoon of raspberries. Repeat until the molds are full. Pop the stick and bottom of the mold on and then put into the freezer and allow the popsicles to set until frozen- at least one hour.

To release them from the mold, run the mold under warm water and slide it off. Enjoy!