450g tin of raspberries in syrup
2 tablespoons kirsch
5 fl oz plain unsweetened yoghurt
2 tablespoons caster sugar
Drain raspberries, and put in a fondue pot. Mash
gently with the back of a fork.
Add the kirsch, yoghurt, sugar, and stir well to
mix. Taste test for sweetness and
add more sugar if necessary.
Serve with small plain biscuits or sponge fingers,
to dip.
(Serves
4)