Preheat the oven to 180 degrees Celsius.
Place a baking tray half filled with boiling water in the oven to stay hot.
Distribute the raspberries evenly in the bottom of ovenproof ramekins and sprinkle a half a teaspoon of sugar over each.
Separate the eggs and combine the honey with the egg yolks in a bowl.
Add the yoghurt, orange zest, orange juice and semolina and combine well.
In a separate bowl, whisk the egg whites until they become stiff and form peaks. Fold the egg yolk mixture into the egg whites.
Spoon the yoghurt mixture into ramekins and place them into the baking tray (the water should come halfway up the sides of each dish) and bake for 30 minutes until the top of the sponge is light and golden on top.
Note: Active cultures in yoghurt do not respond well to heat therefore to benefit from yoghurt's active live bacteria serve with a dollop of cold yoghurt on the side.