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

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