In a small bowl, whisk sugar into the raspberry variegate.
In a chilled medium bowl, whip cream with an electric mixer until soft
peeks form. Gently fold in yogurt. Then fold in raspberry mixture.
Spoon into individual dessert dishes and cover with plastic wrap. Chill
for at least 1 hour and up to a day. Serve with ladyfingers.
Yield: 4 servings