For the yoghurt mixture, mix all the ingredients together.
For the blackberry puree, bring sugar and water to the boil and simmer for about 5 minutes, leave to cool to room temperature. Put the remaining ingredients in a food processor and puree. Then brush the mass through a fine sieve.
Spread the blackberry puree and yoghurt mixture on the moulds and freeze overnight.
Tip: When filling in, the blackberry mass should be filled in first, as it melts fastest.