INGREDIENTS

INSTRUCTIONS

This creamy fruit dessert looks much richer than it is. The berries
are emulsified with the yogurt to create a smooth, rich-looking but
relatively low-calorie cream.  Place about one third of the berries,
including any that are less  perfect (damaged, wilted, or soft) in the
bowl of a food processor  with the yogurt and sugar. Process until very
smooth. (There will  still be small seeds in the mixture; push the
puree through a sieve  or food mill fitted with a fine screen.) [Note,
you could probably  substitute frozen raspberries, thawed and drained
well, for the ones  that you puree.] Combine the remaining berries with
the  raspberry-yogurt sauce, and refrigerate until serving time (as
long  as 5 to 6 hours.) Divide among four dessert dishes, and serve,
garnished with mint or peppermint. Variation: Do not combine the
berries and sauce in step 2. At serving time, divide the sauce among
four dessert plates, and mound the berries in the center. Top each
serving with a sprig of mint or peppermint, and serve.  Yield: 4
servings: Calories (per serving) 104.7; protein 2.0 gm.;  carbohydrates
21.6 gm.; fat 1.7 gm.; saturated fat 0.9 gm.;  cholesterol  Recipe is
from _Jacques Pepin's Kitchen: Cooking with Claudine_ by  Jacques
Pepin.  Posted to EAT-L Digest 04 Mar 97 by Felicia Pickering
<MNHAN063@SIVM.SI.EDU> on Mar 4, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 636
Calories From Fat: 59
Total Fat: 6.9g
Cholesterol: 11mg
Sodium: 136.4mg
Potassium: 1391.4mg
Carbohydrates: 137.9g
Fiber: 40.8g
Sugar: 90.4g
Protein: 17.3g