Step 1

Pierce macaroon packet with a knife several times to allow air to escape. Using a rolling pin, crush packet until macaroons are in small pieces.

Step 2

Combine three-quarters of the macaroons with raspberries, yoghurt and honey in a large bowl. Spoon into a 6-cup capacity airtight container. Smooth top and sprinkle with remaining macaroons. Cover and freeze for 2 to 3 hours or until just firm (not completely frozen). Spoon into bowls and serve.