In a large mixing bowl, combine 2 cups of Greek yogurt with 2 tablespoons of honey (if desired) using a spatula. Stir until smooth.

Gently add half a cup of chopped fresh raspberries and fold them into the yogurt mixture carefully.

Prepare a baking tray by lining it with parchment paper or cling film.

Pour the yogurt and raspberry mixture onto the prepared baking tray and spread it evenly to about 1/4 inch thickness.

Sprinkle the remaining half cup of raspberries and a quarter cup of sliced almonds evenly over the mixture, pressing lightly.

Cover the tray with plastic wrap and freeze for at least 4 hours until solid.

Remove the tray from the freezer, let it sit for 1-2 minutes, then break into pieces and serve.