Push the raspberries through a fine sieve into a small bowl to make 1/4 cup (59 ml) of puree. Stir in the honey and vanilla.

In another bowl stir the strained yoghurt gently with a spoon to flatten the small lumps. Combine with the sweetened raspberry puree for a great topping.

To serve: 2 tbsp (30 ml) of the topping over the dessert of your choice.