Created by ForeverMama on February 27, 2015
Step 1: Puree raspberries with syrup in food processor or blender. Strain; discard seeds.
Step 2: In a small saucepan over high heat, bring raspberry puree to boiling.
Step 3: In a small bowl, combine cold water and cornstarch; add to boiling puree. Cook over medium-high heat, whisking constantly, 2 - 4 minutes, or until slightly thickened.
Step 4: Transfer to mixing bowl. Put in freezer for 15 minutes, or until cold but not frozen.
Step 5: In another bowl, combine orange sections, papaya, banana, blueberries, and strawberries.
Step 6: Whisk yogurt into chilled raspberry puree. Divide half the yogurt mixture among 4 bowls or goblets. Spoon fruit over yogurt mixture; top with remaining yogurt mixture.