This recipe requires a little advance planning — the yogurt will need to drain for at least 8 hours.
Ingredients
1 1/2 cups vanilla low-fat yogurt
1/2 pint (1 cup) raspberries
3 tablespoons sugar
3 tablespoons well-chilled heavy cream
Directions
In a fine sieve set over a bowl drain yogurt, chilled, at least 8 hours and up to 1 day. Discard liquid and transfer yogurt to bowl.
In a small saucepan toss together raspberries and sugar and cook over moderate heat, stirring occasionally, until juicy, 2 to 3 minutes. Force mixture through cleaned fine sieve into a bowl, pressing on solids. Chill raspberry pur e until cold, at least 1 hour, and up to 1 day.
In a chilled small bowl beat cream until it just holds stiff peaks and gently fold in yogurt. Fold in raspberry purée to create a marbled effect.
