2 egg yolks, beaten
1/4 cup water
3 tablespoons lemon juice
8-ounce carton vanilla yogurt
1 teaspoon lemon peel, finely shredded
2 cups fresh or frozen raspberries
garnish fresh raspberries (optional)
garnish fresh mint leaves (optional)
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, stirring constantly.
In a small bowl combine yogurt and lemon peel; stir in cooled yolk mixture. Cover; chill 4 to 24 hours.
To serve, divide berries among 4 dessert dishes or wine glasses. Spoon yogurt mixture on top. Garnish with additional raspberries and fresh mint, if desired.
Yield: 4 servings.