Basic Sweet Topping
|Frozen unsweetened raspberries||236 Milliliter, thawed (1 Cup)|
|Honey||30 Milliliter (2 Tablespoon)|
|Strained yogurt||177 Milliliter (3/4 Cup)|
Push the raspberries through a fine sieve into a small bowl to make 1/4 cup (59 ml) of puree.
Stir in the honey and vanilla.
In another bowl, stir the strained yogurt gently with a spoon to flatten the small lumps.
Combine with the sweetened raspberry puree and you've made a great topping.
To Serve: Spoon 2 tablespoons (30 ml) of the topping over the dessert of your choice.