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My husband, Kevin, and I were recently at a conference in Portland, Oregon. Break times were catered. Something similar to this was served in a break. The ones we enjoyed tasted like a thick berry jam with a thick Greek yogurt on top. I decided to create them with fresh raspberries, honey and a silky vanilla yogurt.

Ingredients

Raspberries, 6 ounces plus 3 extra berries

Honey, 4 teaspoons or 1 tablespoon

Vanilla yogurt, 1 cup

Preparation

Rinse and mash the raspberries. Mix in the honey. I used two four-ounce canning jars, plus one slightly bigger jar. Place 2 tablespoons of raspberry mix in the bottom of the smaller jars and 4 tablespoons in the larger jar. Fill the remainder of the jars with yogurt. Top with a whole raspberry. Cover and refrigerate up to two days. Or serve immediately.