- 6 ladyfingers, split
- 1/4 cup raspberry jam
- 1/2 cup vanilla yogurt
- 1/2 teaspoon vanilla extract
- 1 cup fresh raspberries
- Place three ladyfinger bottoms on each of two dessert plates; spread with jam. Replace ladyfinger tops. Combine yogurt and vanilla; spoon over the top. Sprinkle with raspberries. Yield: 2 servings.
Originally published as Raspberry-Topped Ladyfingers in Simple & Delicious July/August 2007, p29
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