Put Greek yoghurt in a bowl and mix it energetically with a couple of tablespoons of honey.
Crumble Amaretti macaroons coarsely, put them in a bowl and mix with the remaining honey to obtain an even mixture.
Put three spoonfuls of Amaretti macaroons and honey mixture in the ice pop moulds.
Fill the moulds with the Greek yoghurt cream and finish with crumbled Amaretti macaroons.
Place the wooden sticks in the centre of the moulds and allow the ice pops to solidify in the freezer for about 5 hours.
Before serving, take them out of the freezer for some minutes before unmoulding.