1 (6 oz.) can frozen orange juice concentrate
1 (12 oz.) can evaporated skim milk
3 (6 oz.) containers raspberry 100% natural lowfat yogurt
1 tbsp. honey
15 (3 oz.) paper cups
15 wooden ice cream sticks

Place orange juice concentrate, milk, yogurt and honey in blender container. Cover and blend on medium-high 5-10 seconds or until smooth. Divide among paper cups. Freeze 30 minutes. Insert ice cream sticks in centers of frozen mixture. Freeze at least 8 hours until firm. Remove paper cups to serve.