Add all the ingredients into a blender, minus the raspberries and toppings, and blend until smooth.
Pour the batter, dividing evenly between 2 ramekins. Bake at 350°F for about 15 minutes or until just firm in the center.
Remove from the oven and chill in the fridge until cool.
Top with a scoop of Greek yogurt and more maple syrup before serving.
