Chocolate-Coated Raspberries with Yogurt Layer

Sort through the raspberries and pat them dry very gently.

Stir the yogurt well, coat each berry in it, and place them on a baking sheet or tray lined with parchment paper. Freeze for 1.5 to 2 hours until completely solid.

Melt the chocolate using a double boiler or in short bursts in the microwave, stirring until smooth.

Take the frozen berries out of the freezer and quickly dip each one into the melted chocolate, or drizzle it over the top to form a solid coating.

Place the dessert back on the parchment paper and return to the freezer until the chocolate hardens completely.