1 (10 oz.) pkg. frozen raspberries, thawed
1 tbsp. cornstarch
1 c. cold water
1 (8 oz.) carton (1 c.) orange yogurt
1/2 c. light cream or milk
1/3 c. dry white wine

Drain raspberries; reserve syrup. In medium saucepan, stir the reserved syrup into cornstarch. Add cold water. Cook and stir until thickened and bubbly. Cook and stir 2 minutes longer. Cover surface with clear plastic. Wrap on wax paper. Cool to room temperature. Blend the syrup mixture into the yogurt. Stir in the drained raspberries and clean and dry white wine. Cover and chill. 4-6 servings. (White wine is optional.)