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.

1. 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.]

2. 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.

Pepin.

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