Raspberry Yogurt Cream
Thaw the raspberries and drain well (fresh brush). Whip the cream fine with the sugar and fold into the yogurt.
Set aside a few raspberries for garnish and fold the others into the yogurt, gently dragging some of the berries to create pink streaks. Distribute the raspberry yogurt in 4 large glasses. Roll the remaining raspberries in a little brown sugar and garnish with lemon balm leaves on the cream, serve cold.