In a medium bowl, add Greek yogurt and stir in maple syrup if using plain yogurt. Whisk until creamy and smooth.

Gently wash and drain raspberries, then add to yogurt mixture and lightly crush, keeping some whole.

Fill each cup of the silicone muffin tin with the mixture, filling to three-quarters full.

Freeze for at least 2 hours or until fully solid.

Remove from tin and transfer to an airtight container layered with parchment paper.