INGREDIENTS

INSTRUCTIONS

Reserve 1/4 c raspberries. In a medium bowl gently toss remaining
raspberries with liqueur, if desired.
In a small bowl stir together yogurt and whipped dessert topping. Spoon
berry-liqueur mixture into four dessert dishes. Dollop yogurt mixture onto
berries. If not serving immediately, cover dishes and chill up to 4 hours.
Before serving, place sugar in a heavy saucepan. Heat over medium-high heat
until sugar begins to melt, shaking pan occasionally to heat sugar evenly
(see photo, below). Do not stir. Once the sugar starts to melt, reduce heat
to low and cook about 5 minutes more or until all of the sugar is melted
and golden, stirring as needed with a wooden spoon. Remove pan from heat.
Let stand for 1 minute. Dip a fork into caramelized sugar and let syrup run
off tines of fork for several seconds before shaking the fork over the
dessert, allowing thin strands of caramelized sugar to drizzle over
berries. If sugar starts to harden in the pan, return to heat, stirring
until melted. Top with reserved berries. Serve immediately.
Nutrition facts per serving: 148 cal., 1 g total fat (0 g sat. fat), 2 mg
chol., 41 mg sodium, 32 g carbo., 3 g fiber, and 3 g pro.
Recipe by: BH&G, 9/98
Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on May 5,
1999, converted by MM_Buster v2.0l.

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