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.