From the kitchen of Stephanie Knewasser
In a food processor, puree:
1 1/4 c raspberries, fresh or frozen
1-2 Tbsp sugar
In a bowl, mix:
3/4 c Greek vanilla yogurt (my favorite is Cabot Triple Cream)
1/2 tsp vanilla
1 tsp milk
1 Tbsp honey
Spoon half the fruit puree into the bottom of the molds.
Spoon the yogurt into the molds.
Spoon remaining fruit into molds.
To create a swirl effect, use a knife, or anything that fits in mold, to stir the mixtures together a little.
NOTES:
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