Combine yogurt, cinnamon, and honey. Stir in half of the pecans.
Spread in a layer about ½" thick on a parchment-lined cookie sheet.
Drop the fruit spread into the mixture by dollops, and swirl through with a knife. Sprinkle with remaining nuts and raisins.
Freeze for 1-2 hours.
Remove from freezer and allow to soften slightly. Once softened, scrape mixture into a large food processor and process until smooth.