Ingredients

• 240 g Tree Top Red Raspberry Variegate 506522
• 40 g powdered sugar
• 116 g heavy cream, well chilled
• 183 g vanilla yogurt

Directions

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