Blend the base – Add raspberries, lemon juice, sweetener, and water to a blender. Blend until smooth. If you don’t like seeds, strain the mixture through a fine mesh sieve.
Make it creamy (optional) – For a creamy pop, mix half of the base with yogurt in a separate bowl.
Layer if you want – For a layered look, pour a little raspberry mix into the molds, freeze 30 minutes, then add a creamy layer, and repeat until full.
Fill the molds – Pour the mixture into popsicle molds, leaving a small gap at the top.
Freeze – Insert sticks and freeze for 4–6 hours or until firm.
Unmold – Run warm water over the outside of the mold for a few seconds, then gently remove the pops. Serve right away or store in a freezer bag for up to 3 weeks.
