Preparation: 15 minutes

Ingredients:
(serves 4)
1 can pineapple slices
7 oz. whipping cream
4.5 oz plain yogurt
2 oz. each raspberries, blueberries and currents.
If possible, buy currents on the stem.
4 Savoiardi cookies (graham crackers or any crisp cookie will do nicely)
powdered sugar

To Prepare:
Whip the cream and fold in the yogurt and 2 T. powdered sugar. Crumble the cookies and add them to the mixture.
Drain the pineaple, setting aside two rings and cutting the rest into cubes.
Wash and drain the berries, setting aside 4 sprigs of currents on the stem. Pat dry with a paper towel and fold into the whipped cream mixture.
Divide the dessert into 4 dessert cups and garnish each serving with one half-slice pineapple and a cluster of currents.