Pre-chill the blast chiller using the pre-cooling function at -30°C.

In a bowl, combine the yogurt, sugar, lemon juice, and milk.
Mix well, then divide the mixture in half: pour one half into a jug and the other half into a bowl.

Add the fresh strawberries to the bowl and blend until you obtain a smooth sauce.
Pour the strawberry-yogurt mixture into ice pop molds, filling each one halfway.
Place in the blast chiller using the freezing function at -18°C for 20 minutes, until partially set.

Once firm, fill the molds with the remaining plain yogurt mixture and insert the sticks into the molds.

Return to the blast chiller and freeze at -18°C for 150 minutes using the automatic program freezing > desserts > ice creams/popsicles.