3 (8 oz. each) container plain non-fat yogurt, no gelatin added, divided
1/2 c. granulated sugar
1 1/2 tsp. grated lemon peel
1 1/2 tsp. vanilla extract
1/4 tsp. salt
Raspberry sauce, recipe follows

To make yogurt cream, line a large strainer with a large piece of double thickness cheesecloth; place over a large bowl. In another bowl, combine 2 container of the yogurt, sugar, lemon peel, vanilla extract, and salt; pour into prepared strainer. Cover and refrigerate until liquid has drained into bowl and yogurt is of spreadable consistency, about 24 hours.

Remove yogurt from cheese cloth and place in large bowl; discard cheese cloth and accumulated liquid. Fold remaining container of yogurt into thickened yogurt. Place alternate layers of raspberry sauce and yogurt cream into 4 dessert glasses. Chill; serve garnishes with fresh raspberries and mint, if desired.