Raspberry cheesecake style popsicles

Put the raspberries in a saucepan, add a tablespoon of sugar and let them sit for about 5 minutes. Heat slowly until the raspberries release their juices, soften, and thicken to a jam-like consistency. If preferred, you can strain the mixture through a sieve to remove the seeds, then let it cool.

Mix the skyr with the milk, the remaining sugar, and the vanilla (or vanilla extract). Layer the cooled raspberries and the skyr mixture alternately into popsicle molds, gently swirling with a skewer to create a marbled effect. Place the filled molds in the freezer for at least 4 hours.

Once the popsicles are frozen solid, prepare the chocolate glaze. Chop the chocolate and melt it with a teaspoon of oil into a smooth chocolate sauce. Dip a third to a half of each popsicle into the melted chocolate. Finally, sprinkle with pieces of freeze-dried raspberries and let set for a few minutes.