Vanilla Berry Cream

• 16 ounces fresh berries (your favorite or a mixture)
• 13 to 1/2 cup sugar, depending on sweetness of fruit
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup unflavored yogurt

1. Partly freeze berries by placing in a single layer on a cookie sheet in freezer for about 15 minutes.
2. Remove from freezer and place berries in food processor bowl with sugar and vanilla.
3. Process this mixture until slushy.
4. With machine running, pour in yogurt and process until smooth.
5. Pour into wine glasses and serve immediately, or chill up to 20 minutes.
6. Serve with vanilla bean shortbread (see recipe).

fresh berries, sugar, vanilla, unflavored yogurt

Taken from cooking.nytimes.com/recipes/2176 (may not work)