Make the raspberry swirl: In a small saucepan over medium-low heat, combine the raspberries with about half of the maple syrup. Stir and cook until the raspberries break down into a thick, jammy sauce, about 5 minutes. Let cool completely.

Make the lemon yogurt base: In a bowl, whisk together the Greek yogurt, remaining maple syrup, lemon juice, lemon zest, and vanilla extract until smooth and well combined. Taste and adjust the sweetness or lemon if desired.

Layer the popsicles: Spoon a layer of lemon yogurt into each popsicle mold, then add a spoonful of raspberry sauce. Repeat layers, then use a skewer or thin knife to gently swirl the two together for a marbled effect.

Insert sticks & freeze: Tap the molds gently on the counter to remove air bubbles. Insert popsicle sticks and freeze until completely solid.

Unmold & serve: To release, run warm water over the outside of the molds for 10–15 seconds. Gently pull out the popsicles and enjoy immediately, or wrap individually in parchment and store in a zip-lock bag in the freezer.