1Purée the raspberries in a food processor. Add 125ml castor sugar and stir to combine. Pour the sweetened purée through a sieve to remove the pips, then refrigerate until it is well chilled.
2 Just before serving, whip the cream until stiff peaks form, then fold the yoghurt into the whipped cream. Fold in the raspberry purée just until a marbled effect develops. Spoon the mixture into individual serving glasses. If you don't like the marbled effect, you can also spoon layers of the mixtures into the glasses, alternating the cream mixture and the purée
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