Raspberry Yogurt and Fruit Salad

• 1 (10 ounce) package raspberries, frozen in light syrup (thawed)
• 2 teaspoons cold water
• 12 teaspoon cornstarch
• 2 oranges, peeled, white pith removed, and sectioned
• 1 medium papaya, pared, seeded and cut into 1/2-inch cubes
• 1 medium banana, peeled and sliced
• 14 cup fresh blueberries, rinsed, hulled and sliced
• 1 cup plain nonfat yogurt

1. Puree raspberries with syrup in food processor or blender.
2. Strain; discard seeds.
3. In a small saucepan over high heat, bring raspberry puree to boiling.
4. In a small bowl, combine cold water and cornstarch; add to boiling puree.
5. Cook over medium-high heat, whisking constantly, 2 - 4 minutes, or until slightly thickened.
6. Transfer to mixing bowl.
7. Put in freezer for 15 minutes, or until cold but not frozen.
8. In another bowl, combine orange sections, papaya, banana, blueberries, and strawberries.
9. Whisk yogurt into chilled raspberry puree.
10. Divide half the yogurt mixture among 4 bowls or goblets.
11. Spoon fruit over yogurt mixture; top with remaining yogurt mixture.

raspberries, cold water, cornstarch, oranges, papaya, banana, fresh blueberries, nonfat yogurt

Taken from www.food.com/recipe/raspberry-yogurt-and-fruit-salad-513895 (may not work)