Raspberry Summer Delight
2 beaten egg yolks
1/4 cup water
3 tablespoons sugar
2 teaspoons lemon juice
1 8-ounce carton vanilla yogurt
1 teaspoon finely shredded lemon peel
2 cups fresh raspberries
Fresh raspberries (optional)
Fresh mint leaves (optional)
1. In a small heavy saucepan combine egg yolks, water, sugar, and lemon juice.
Cook and stir over medium heat until mixture just comes to boiling. Cool mixture
to room temperature quickly by placing pan in a sink or bowl of ice water,
2. In a small bowl combine yogurt and lemon peel; stir in cooled yolk mixture.
Cover; chill in the refrigerator for at least 4 hours. To serve, divide berries
among 4 dessert dishes or wine glasses. Spoon yogurt mixture atop. Garnish with
additional raspberries and fresh mint, if desired.
Makes 4 servings.
Make-Ahead Tip: Prepare as above. Cover and chill in refrigerator for up to 24
hours. Serve as above.