- 2 pints fresh raspberries
- 1/4 cup balsamic vinegar
- 1 1/2 cups frozen vanilla yogurt
- 1 teaspoon chopped almonds
Combine 2 pints fresh raspberries with 1/4 cup balsamic vinegar; toss to coat. Let stand for at least 30 minutes. Spoon 1 cup marinated raspberries over 1 1/2 cups frozen vanilla yogurt, and sprinkle with 1 teaspoon chopped almonds. Serve immediately.