For the raspberry chocolate soy popsicle, puree the raspberries with the raspberry syrup and lemon juice, alternate with the chocolate soy dessert and pour into popsicle molds and place in the freezer overnight.
Preparation Tip:
If you don't like the raspberry seeds, you can pass the raspberry puree through a sieve. However, you will then need more raspberries for the raspberry chocolate soy popsicle.
