7 c. raspberries, rinsed and drained
1/3 c. sugar
2 T. cornstarch
1/2 t. zest of orange (orange rind, grated finely)
2 c. orange juice
2/3 c. water
1 c. extra creamy vanilla yogurt
Process raspberries in blender. Strain and discard seeds. Combine with sugar, cornstarch, orange zest, orange juice and water. Cook in a large stock pot over medium heat. Stir until it boils. Reduce heat to low and simmer for one minute. Remove and cook. Cover and chill for 1 hour. Then gently fold in 2/3 c. yogurt. Top with remaining yogurt. Makes 8 servings.
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