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Ingredients
1 1/2 cups all-natural vanilla nonfat yogurt
1 (10-ounce) package frozen unsweetened raspberries, thawed
1/3 cup powdered sugar
1/4 cup heavy cream, chilled
Instructions
1 (10-ounce) package frozen unsweetened raspberries, thawed
1/3 cup powdered sugar
1/4 cup heavy cream, chilled
1. Place yogurt in a strainer lined with a paper towel and drain in the refrigerator at least 4 hours and up to 1 day. Discard liquid.
2. Process half the raspberries in a food processor until smooth. Transfer purée to a fine mesh strainer and strain into a large bowl, pressing the liquid out with a rubber spatula. Discard seeds. Whisk in powdered sugar. Stir in remaining raspberries.
3. Whip cream in a chilled bowl with a mixer until soft peaks form. Gently fold in yogurt. Fold in raspberry mixture.
4. Spoon into glasses and chill, covered with plastic wrap, at least 1 hour and up to 1 day. Serves 6.
Recipe adapted with permission from The Food You Crave: Luscious Recipes for a Healthy Life, by Ellie Krieger (The Taunton Press, 2008); "The Healthy Table," June 2009.
Nutritional Information
2. Process half the raspberries in a food processor until smooth. Transfer purée to a fine mesh strainer and strain into a large bowl, pressing the liquid out with a rubber spatula. Discard seeds. Whisk in powdered sugar. Stir in remaining raspberries.
3. Whip cream in a chilled bowl with a mixer until soft peaks form. Gently fold in yogurt. Fold in raspberry mixture.
4. Spoon into glasses and chill, covered with plastic wrap, at least 1 hour and up to 1 day. Serves 6.
Recipe adapted with permission from The Food You Crave: Luscious Recipes for a Healthy Life, by Ellie Krieger (The Taunton Press, 2008); "The Healthy Table," June 2009.
Per serving: 130 calories, 4.5g fat, 15mg chol., 4g prot., 20g carbs., 1g fiber, 45mg sodium.
