Recipe: Cream of Raspberries and Yogurt (food processor)

CREAM OF RASPBERRIES AND YOGURT

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.

2 pints ripe raspberries (4 cups)
3/4 cup plain yogurt
1/4 cup sugar
4 sprigs mint or peppermint (for garnish)

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.)

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.

Makes 4 servings
Source: Jacques Pepin's Kitchen: Cooking with Claudine by Jacques Pepin