Reserve 2-3 tablespoons of sugar.
Add the rest of the sugar and the lime juice to a small saucepan over medium heat, and stir constantly until the sugar is completely dissolved.
Simmer for 5 minutes until the mix reaches s syrup consistency. Let the syrup completely cool down.
In a small bowl add the raspberries and the rest of the sugar. With a fork, make a a puree and let stand for 12 minutes, until the lemon syrup gets cold.
In another bowl, mix the yogurt with the lemon syrup until a creamy lemony yogurt is formed.
Layer the yogurt and the raspberries in the popsicle molds, cover and insert the sticks.
Freeze until the popsicles are solid, around 3-4 hours, or even better: overnight.
Dip the popsicle molds in hot water for a few seconds to unmold.