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Combine yogurt and limeade in a bowl; beat at low speed of electric mixer until smooth. Spoon 2/3 cup yogurt mixture into each of 6 dessert compotes; freeze until firm. Top each with 1 tablespoon raspberries; reserve remaining raspberries for another use. Yield: 6 servings. Serving Ideas : Garnish with mint sprigs, if desired. Recipe By : Cooking Light, Sept 1993, page 105 From: Lisa Date: 07-19-96 (20:11) The Polka Dot Cottage, a BBS with a taste of home. 1-201-822-3627. Posted to MC-Recipe Digest V1 #712 by Lisa Clarke
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