Using a food processor or blender, puree peaches with 3 tbsp. maple syrup. if you're puree is quite thick (especially if you're using frozen fruit), add 1 - 1 1/2 tbsp. of juice to decrease the thickness as well as reduce the iciness once it's frozen. Transfer to bowl and set aside.

Clean the food processor, and puree raspberries with 3 tbsp. maple syrup. If you don't like the seeds, you can strain the puree through a fine sieve placed over a bowl.

In another bowl, combine the yogurt with 2 tbsp maple syrup.

Layer the peach puree, raspberry puree and yogurt mixture into the mold in any pattern that you would like using approximately double the peach puree as the raspberry. Tap the mold on the counter a few times to ensure there are no bubbles between layers. Leave 1/4 inch of space at the top of the mold to allow for expansion.

Dip the tip of a small, sharp knife into the molds, sliding against the sides several times and swirl through the middle of the mold. Again, tap the mold on the the counter a few times to remove any bubbles. Top up the mold if needed if you find your mixture sinks down.

Freeze until firm - approximately 4-5 hours depending on your mold. When ready to serve, run warm water over the mold for 10-15 seconds to release the pop.