Place one package of raspberries into a food processor and puree until smooth.

Strain the puree through a fine-mesh sieve to remove the seeds. You should have about ½ cup puree.

Return ¼ cup of the puree to the food processor.

Place the remaining puree in a medium bowl.

Add half of the second package of raspberries to the bowl and gently mash them into the puree. Set aside.

Add the Greek yogurt, sugar, and vanilla bean scrapings to the puree in the food processor.

Process until the mixture is smooth and the sugar has completely dissolved.

Freeze the Raspberry Swirl Frozen Greek Yogurt base according to your ice cream maker manufacturer's instructions.

Transfer the frozen yogurt to a sealable freezer-safe container.

Fold in the remaining fresh raspberries and the mashed raspberry mixture, gently swirling to create ribbons of fruit throughout the frozen yogurt.

Freeze until firm.

Serve in bowls, parfait glasses, or cones.