Place frozen raspberries in blender and puree, set aside. In a medium bowl whisk together to yogurt, heavy cream and Torani Raspberry Sugar Free Syrup. Spoon 2 tablespoons of the raspberry puree into the bottom of 6 ice pop molds, add about 4 tablespoons of the yogurt mixture, and top with the remaining raspberry puree (about 2 tablespoons per mold), dividing evenly. Place handles into molds and freeze until firm, about 6 hours or overnight. To unmold the pops, run hot water over the outside of the mold for a few seconds, and then gently pull on the handle.