Place 4 breakfast or dessert plates in the freezer. To soften frozen yogurt and sorbet, whip in the chilled mixing bowl of a stand-up mixer fitted with the paddle attachment. (Alternatively, place the containers in the refrigerator for about 30 minutes. Or soften in the microwave on Medium-Low; allow 30 to 60 seconds for a 1-pint container.)
Scoop frozen yogurt with a 4-ounce ice cream scoop, packing it firmly and flattening the surface with a metal spatula. Release the scoops onto the cold plates. Flatten the scoops with a small metal spatula or the back of a spoon to form rounds about 3 1/4 inches in diameter. Make a small indentation in the tops and taper the edges so that the rounds resemble the whites of fried eggs. Cover with plastic wrap and place in the freezer to firm up for at least 20 minutes.
Fill a 1 1/2 or 2-ounce ice cream scoop half full with sorbet. Flatten the surface. Set the "yolks" on the "whites." Cover and place in the freezer for about 15 minutes to firm up before serving. Serve with Raspberry Marinara Sauce, if desired.
Equipment: 4-ounce ice-cream scoop and 1 1/2- or 2-ounce scoop, preferably scoops with spring-operated release levers
155 calories;0 g fat(0 g sat); 0 g fiber; 37 g carbohydrates; 5 g protein; 0 mcg folate; 2 mg cholesterol; 37 g sugars; 0 g added sugars; 56 IU vitamin A; 4 mg vitamin C; 167 mg calcium; 0 mg iron; 69 mg sodium; 214 mg potassium