Combine the yoghurt, honey and lemon juice. Whip the cream until stiff, fold in.
Carefully fold in the berries. Spoon the mixture into a cake tin lined with cling film (approx. 20 cm), cover and freeze for approx. 4 hrs., stirring 2-4 times during that time.
Tip out the frozen yoghurt, remove the cling film, cut into slices or cubes, transfer to plates to bowls and decorate with the fresh berries and the lemon balm.