Pour lemonade into a 9x13-inch glass baking pan and freeze until edges become icy and center is slushy, about 1 hour. Using a fork, stir the icy edges into the middle of the pan, repeating this step every 30 minutes until lemonade is completely frozen, 3 to 3 1/2 hours.
Meanwhile, in a small bowl, combine yogurt and honey, and beat with an electric mixer or whisk until soft peaks form. Chill until ready to serve.
Using a fork, scrape frozen lemonade down the length of the pan, forming flaky ice crystals. Spoon into bowls or cups and top with whipped yogurt and berries.
Per Serving:120 calories (0 from fat), 20mg sodium, 29g carbohydrates, (1 g dietary fiber, 24g sugar), 3g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.