Lightened up with yogurt and swirled with raspberries – this is a fabulous dessert. No fooling. Any leftovers (ha) can be frozen in Popsicle moulds.
2 cups fresh or frozen raspberries
1/4 cup granulated sugar
1 cup 35% cream
1 cup vanilla yogurt
In a bowl, mash raspberries with a fork just until squishy (don’t purée them). Stir in sugar and set aside for a few minutes to allow it to dissolve.
In a mixing bowl with an electric mixer, beat the whipping cream until stiff. Fold in the yogurt, then stir in about half of the mashed raspberries, mixing until evenly pink. Now add the remaining raspberry mixture, folding just until the berries are swirled into the cream mixture.
Serve with additional whole berries for extra fanciness.
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