Fill the bottoms of popsicle molds or 6 paper cups with about 1 tablespoon of Lassi. Place in a tray and place in the freezer.
Place the rest of the Lassi in a blender. Add 1/4 cup raspberries and blend. Spoon about 1 1/2 tablespoons of the light pink raspberry Lassi on top of the white Lassi in each of the cups. Cover the pan and cups tightly with plastic wrap. Stick a popsicle stick through the plastic into each cup. Freeze 40 minutes or until the sticks can stand up on their own without plastic.
Meanwhile, add another 1/4 cup of raspberries and the juice of 1/2 the orange to the blender. Blend. Pour just over 1/2 this medium pink mixture into a glass. Add the rest of the raspberries (1/2 cup) to the blender and blend. Pour into another glass and place in the refrigerator until the first two layers (Lassi and light pink) have set enough to remove the plastic.
Remove the plastic and pour the medium pink mixture over the light pink in each cup. Freeze 30 minutes or until just firm enough to add the final layer. Pour the bright pink into each cup. Freeze completely. Peel paper cups off the pops and serve!