Free Recipe Cream of Raspberries and Yogurt
Recipe Type: Free Misc Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 1
Ingredients for Cream of Raspberries and Yogurt Recipe
2 pt Ripe raspberries (4 cups)
3/4 c Plain yogurt
1/4 c Sugar
4 Sprigs mint or peppermint
Cream of Raspberries and Yogurt Preparation
This creamy fruit dessert looks much richer than it is. The berries are emulsified with the yogurt to create a smooth, rich-looking but relatively low-calorie cream. 1. Place about one third of the berries, including any that are less perfect (damaged, wilted, or soft) in the bowl of a food processor with the yogurt and sugar. Process until very smooth. (There will still be small seeds in the mixture; push the puree through a sieve or food mill fitted with a fine screen.) [Note, you could probably substitute frozen raspberries, thawed and drained well, for the ones that you puree.] 2. Combine the remaining berries with the raspberry-yogurt sauce, and refrigerate until serving time (as long as 5 to 6 hours.) Divide among four dessert dishes, and serve, garnished with mint or peppermint. Variation: Do not combine the berries and sauce in step 2. At serving time, divide the sauce among four dessert plates, and mound the berries in the center. Top each serving with a sprig of mint or peppermint, and serve. Yield: 4 servings: Calories (per serving) 104.7; protein 2.0 gm.; carbohydrates 21.6 gm.; fat 1.7 gm.; saturated fat 0.9 gm.; cholesterol 5.5 mg.; sodium 19.7 mg.. Recipe is from _Jacques Pepin’s Kitchen: Cooking with Claudine_ by Jacques Pepin. Posted to EAT-L Digest 04 Mar 97 by Felicia Pickering <MNHAN063@SIVM.SI.EDU> on Mar 4, 1997.
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