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RASPBERRY YOGURT CHEESEIngredients: 1 qt. plain low fat or nonfat yogurt3-4 Tbsp. sugar2 pints fresh raspberries4-5 Tbsp. sugarMint or candied ginger for garnishStrain the yogurt in a yogurt strainer to make yogurt cheese or make your own by putting a paper coffee filter into a strainer and setting it over a bowl. Put the yogurt into the strainer. Cover the whole thing with plastic wrap and put into the refrigerator for at least 4 to 6 hours (overnight is best).Discard the liquid from the yogurt, scrape the yogurt cheese into a bowl, and add 3-4 Tbsp. sugar. Wash 1 pint of the raspberries and put through a strainer. Mix the raspberry puree with the rest of the sugar. Wash the rest of the raspberries. Drizzle a thin circle of raspberry puree on dessert plates. Center with a rough mound of yogurt cheese. Decorate with the raspberries. Garnish with mint or candied ginger. Serves 4.