Combine the cream, yogurt and Swerve® confectioner’s sweetener in a large bowl.

Slice the vanilla pod in half lengthwise. Open up the pod and use the back of a knife to scrape out all the seeds. Add the seeds to the cream mixture and whisk very well until the mixture is full combined. I would advise whisking to at least soft peaks as you don't want the seeds to sink to the bottom of the lolly moulds.

Pour the mixture into 6 ice lolly moulds (100ml / 3.4 fl. oz) in capacity. Click the lid/stick in place of each one, and place in the freezer overnight.

Transfer the popsicles to the fridge 30 minutes before eating or simply run hot water on the outside of the mould to make it easier to slide out.