Instructions: Combine the blueberries with the sugar and water in a heavy 4-quart saucepan, preferably one with a nonstick surface, over medium-high heat. Cook, stirring, until the sugar dissolves and the mixture begins to bubble. Reduce the heat to low, and simmer, stirring occasionally until the mixture is thickened and deep blue, for about 10 minutes.

Allow to cool to room temperature. Combine the blueberry mixture with the raspberries and yogurt in a food processor or blender, and process until smooth. Refrigerate until thoroughly chilled, for about 3 hours.

This recipe yields 6 servings.

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