Raspberries and Lemon Cream

• 2 cups raspberries
• 4 teaspoons raspberry liqueur or 4 teaspoons orange juice
• 1 (6 ounce) carton lemon low fat yogurt
• 2 ounces frozen whipped topping, thawed
• 3 tablespoons sugar

1. Reserve 1/4 cup of the Raspberries.
2. In a medium bowl, drizzle liqueur over remaining raspberries, toss gently to coat.
3. In a small bowl, stir together yogurt and whipped topping.
4. Spoon berry mixture into desert dishes.
5. Top with yogurt mixture.
6. Cover and chill for up to 4 hours.
7. Before serving, place sugar in a small heavy saucepan.
8. Heat over medium high heat until the sugar starts to melt, shaking pan ocassionally to heat sugar evenly.
9. Do not stir.
10. Once sugar starts to melt, reduce heat to low and cook about 5 minutes more or until all of the sugar is melted and golden, stirring as needed with wooden spoon.
11. Remove from heat and let stand for 1 minute.
12. Dip a fork into the carmelized sugar and let syrup run off the tines for several seconds.
13. Shake the fork over the dessert, drizzling thin strands of carmelized sugar over yogurt mixture.
14. If the sugar starts to harden in the pan, return it to low heat, stirring until sugar is melted.
15. Top with reserved raspberries.

raspberries, raspberry liqueur, lemon low, frozen whipped topping, sugar

Taken from www.food.com/recipe/raspberries-and-lemon-cream-175786 (may not work)