2 Beat the yogurt and sugar together in a large bowl. Add the b.u.t.ter and chocolate, the semolina, the baking soda, and the vanilla; beat until thoroughly blended. Spread the batter in the prepared pan. Bake until the pudding is lightly browned, about 30 minutes. Beat the yogurt and sugar together in a large bowl. Add the b.u.t.ter and chocolate, the semolina, the baking soda, and the vanilla; beat until thoroughly blended. Spread the batter in the prepared pan. Bake until the pudding is lightly browned, about 30 minutes.

3 Meanwhile, puree the raspberries in a blender or food processor. Depending on how flavorful they are, you may want to add a tablespoon of sugar or a squeeze of lemon juice to the mixture, but taste first to see if either is necessary. Then strain the puree, stirring and pressing the mixture through a sieve with a rubber spatula to leave any seeds behind; be sure to get all the puree from the underside of the strainer. Meanwhile, puree the raspberries in a blender or food processor. Depending on how flavorful they are, you may want to add a tablespoon of sugar or a squeeze of lemon juice to the mixture, but taste first to see if either is necessary. Then strain the puree, stirring and pressing the mixture through a sieve with a rubber spatula to leave any seeds behind; be sure to get all the puree from the underside of the strainer.

4 When the pudding is done, let it rest for a few minutes, then cut it into squares or rectangles and serve warm, on some of the puree, with a few whole berries on top. When the pudding is done, let it rest for a few minutes, then cut it into squares or rectangles and serve warm, on some of the puree, with a few whole berries on top.

Other Dishes in the Book You Can Eat for DessertA Very Flexible Fruit SaladFruit SmoothiesBreakfast Bread PuddingWarm Nuts and FruitBrown-Bag PopcornFruit and Cereal Bites

Super-Simple Sorbet

Makes: About 2 cups .

Time: 10 minutes, with already frozen fruit Time: 10 minutes, with already frozen fruit

No ice cream maker? No problem. This sorbet uses a food processor to turn frozen fruit and a bit of something creamy into a delicious frozen dessert. Store-bought frozen fruit makes this a snap all year round; in summer, just wash and freeze whatever you bring home from the market, and a couple hours later you're ready to go. (All stone fruit works beautifully; peel it first-see Chapter 10.) Some ideas: Honeydew and cantaloupe, especially with a good squeeze of lemon or lime; bananas (use lemon juice to help keep them from turning brown); cuc.u.mbers with a bit of jalapeno chile; berries. For chocolate cherry sorbet, skip the sugar, add 4 ounces of melted bittersweet chocolate, and use 12 ounces of frozen cherries.

As long as you keep the total volume of solid ingredients to about a pound, the combinations are endless.

1 pound frozen strawberries or other fruit cup yogurt, creme fraiche, or silken tofu cup sugar, more or lessWater as needed

Put all the ingredients except the water into a food processor, and process until pureed and creamy, stopping to sc.r.a.pe down the sides of the bowl as needed. If the fruit doesn't break down completely, gradually add some water through the feed tube a tablespoon or two at a time, being careful not to overprocess the sorbet into liquid. Serve immediately or freeze. To serve later, just allow 10 to 15 minutes for the sorbet to soften at room temperature.

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