In a large bowl, combine the strawberry puree, Greek yoghurt, protein powder, honey, almond milk, vanilla extract, and lemon juice. Mix until smooth and creamy, with a sweet aroma and a pale pink colour.

Taste the mixture and adjust the sweetness or flavour as needed. You can add more honey if you prefer it sweeter or more lemon juice if you prefer it tangier.

Pour the mixture into ice pop moulds, leaving about 1cm of space at the top. Insert a popsicle stick into each mould and place them in the freezer.

Freeze the popsicles for at least 4 hours or overnight, until they are solid and firm to the touch. You can check if they are done by gently pulling on the stick - if it doesn't come out easily, they need more time in the freezer.

Once the popsicles are frozen, remove them from the moulds and store them in an airtight container in the freezer for up to 3 months. You can also wrap each popsicle individually in cling film or aluminium foil and store them in a freezer bag.

To serve, simply unwrap a popsicle and enjoy. You can also dip the ends in melted chocolate or sprinkles for a fun and colourful touch.