I use raspberries for Valentine's Day as I love the rich red color.

Blackberries could also be used, and will give an even darker red color.

Raspberry Bellini

2 pints raspberries
2 Tbsp. sugar
1 bottle chilled brut champagne

Raspberry Yogurt Delight

2 pint baskets raspberries
2 Tbsp. cornstarch
½ cup sugar
¼ cup triple sec
1 Tbsp. butter
Vanilla yogurt

Blend the raspberries and sugar in a food processor or blender until smooth. Strain the raspberry puree through a sieve; discard the seeds.

Set up 6 champagne flutes and put about 1 Tbsp. of raspberry puree in each glass. Add champagne to each glass; stir gently and serve. On Valentine's Day, set up two flutes and refill as desired.

Rinse and drain raspberries. Combine cornstarch and sugar in saucepan. Add raspberries, triple sec, and butter. Cook and stir over low heat until thick. Remove and cool, then chill in refrigerator at least one hour.

To serve: Spoon vanilla yogurt into serving dishes, then top with raspberry puree.