1 pt. raspberries or 1 (10 oz.) pkg. frozen
1 tbsp. dry white wine
1 tsp. freshly grated lemon peel
2 tbsp. confectioner's sugar
2 c. plain yogurt
1/2 c. whipping cream, whipped
1/4 c. toasted almond slivers or mint leaves

Puree raspberries. Blend raspberry puree, wine and lemon peel until smooth. Add sugar and yogurt, blending only until mixed. Pour into four serving bowls. Chill well (2 to 4 hours minimum). Whip cream. Dollop each serving with whipped cream and sprinkle some toasted almonds on top or garnish with mint leaf.