Juice the lemon. Place all ingredients into a blender. Blend until very smooth, stopping to scrape down the sides of the container as needed. Add a few chopped or crushed raspberries to the bottom of small disposable cups or your favorite freezer pop molds. Add the yogurt-raspberry mixture on top. Place cups onto a freezer-safe dish and freeze for 30 minutes, add popsicle sticks, and freeze for an additional 3-4 hours or until firm. To serve, snip one edge of a cup, peel it away, and serve cold. After the initial freeze, store any remaining pops in a zip top freezer bag with as much air removed as possible for up to one month. Makes about 7 small freezer pops.