Instructions:
Stir the yogurt/raspberry mixture into your now-thick cream. Use a spoon or spatula to turn the mix gently until everything is mixed together and a uniform shade of pink. Now take the meringues and break them into small pieces, and throw them into the mix too. Stir them in. (You can usually buy meringues in a grocery store if you want to, but I prefer to make them and it's easy; use this recipe!) Now take the mixture and spoon it into half-cup ramekin dishes. Make sure the dishes are freezer-friendly, because now they go in the freezer for at least two hours or until they're frozen solid. When you're ready to serve these, decorate them with a little fresh raspberry in the middle and a couple of little fresh mint leaves. These need to stay in the freezer until it is time to eat them, and should not be decorated with the garnish until they are on the table.