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In a medium bowl, combine the raspberries, 3 tablespoons of the sugar, and the salt and mash using a fork or potato masher until the mixture is broken down but not super smooth. Set aside to macerate for 10 to 15 minutes.
In a medium bowl, stir together the yogurt, cream, and remaining 3 tablespoons sugar.
Fill the ice pop molds with the yogurt and the raspberry mash, adding them in alternating spoonfuls until the molds are filled. Use a skewer or ice pop stick to swirl the mixture in the molds. Cover and freeze for 5 to 6 hours, until frozen solid.
If the ice pops do not slide out easily, run the bottom of the molds under warm water for up to 10 seconds to loosen them.