Cream of Raspberries And Yogurt

• 2 pints (about 1 1/2 pounds) ripe raspberries (4 cups), washed and patted dry with with paper towel
• 1 cup plain yogurt
• 13 cup sugar

1. Place half the berries (2 cups) in a food processor with the yogurt and sugar.
2. Process until very smooth.
3. (If desired, push mixture through a fine-screened sieve or food mill to remove small seeds.)
4. Combine remaining berries with sauce, and refrigerate (for up to 6 hours) until serving time.
5. Divide among 6 dessert dishes, and serve.

pints, plain yogurt, sugar

Taken from cooking.nytimes.com/recipes/3537 (may not work)