1. Press raspberries through a sieve. Discard seeds and pulp, reserving juice.
2. In a medium bowl, combine raspberry juice with lemon zest, lemon juice, yogurt, and brown sugar. Cover and refrigerate.
3. Wash and dry strawberries. Hull and place in a serving bowl. Serve with fruit dip.
You can dish this up right away or make it in advance. The berries may be prepared up to six hours ahead, the dip up to three hours. If you like, garnish with chopped fresh mint.
Serves: 4. Per Serving: 150 calories, 26g carbs, 8g protein, 2g fat, 35mg sodium, 5mg cholesterol, 4g fiber