In a bowl, crush raspberries coarsely with sugar and let stand 5 minutes. Stir in ginger, mango, strawberries, pineapple, and vinegar. Scoop frozen yogurt into 4 sundae dishes and spoon salsa over it.;
Recipe courtesy of Gourmet Magazine, May 1995
This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.
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