Aunt Eleanors Yogurt Pudding

• 1 quart fresh raspberries or 1 quart sliced strawberry
• 1 cup heavy cream
• 1 cup stonyfield farm low-fat plain yogurt
• 12 cup turbinado sugar

1. Rinse and pick over the berries (if youre using strawberries, slice them) and place them in a wide glass bowl, or 4 to 6 small glass bowls.
2. Whip the cream in an electric mixer until stiff.
3. At slow speed, quickly blend in the yogurt.
4. Do no over mix; the mixture should be loose but not runny.
5. Spread the mixture evenly over fruit.
6. Sprinkle on the sugar until the mixture is thoroughly covered.
7. Serve immediately or refrigerate for up to 4 hours before serving.

fresh raspberries, heavy cream, lowfat plain yogurt, turbinado sugar

Taken from www.food.com/recipe/aunt-eleanor-s-yogurt-pudding-384287 (may not work)