Instructions: Push the raspberries through a fine sieve into a bowl to make 1/4 cup puree. Gently stir in the honey and vanilla. Stir in the yogurt.

You could use any fruit puree (either homemade or commercially made) and reduce the honey if this is too sweet.

CAUTION: If you overstir strained yogurt, it will become thin.

Yield: 1 1/2 cups

Serving Size: 2 Tablespoons

NOTES : Serve this in lieu of whipped cream on the dessert of your choice.

Would also make a good spread for bread.

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