By Irene Hayton

½ cup (125 ml) plain yogurt

4 teaspoons (20 ml) unsweetened shredded coconut

½ teaspoon (2 ml) vanilla extract

pinch unprocessed sea salt

½ to ¾ cup (125 to 175 ml) fresh raspberries

Mix together the yogurt, coconut, vanilla extract, and sea salt. Gently stir in raspberries. Makes 1 serving.