Strained, thick yogurt, juicy raspberries and a gentle wallop of fresh-whipped cream make this easy, classy dessert the perfect way to end a spring or summer barbecue. Make it once, and you’ll be hooked!
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Description:
This dessert was heavenly and easily served four in individual dishes. momstown was amazed how much liquid came out of the yogurt! So start early enough in the day for this to drain.
1-1/2 cups vanilla non-fat yogurt
1 (10 oz) package frozen raspberries,thawed
1/3 cup confectioners sugar
1/4 cup heavy cream (chilled)
4 ladyfinger cookies
Drain yogurt in fridge for minimum 4 hours. (easiest method: put on paper towel in a strainer).
Discard the liquid and set the thickened yogurt aside.
Puree half the raspberries in a food processor until smooth. Strain into a large bowl, pressing the liquid out with spatula. Discard the seeds. Whisk in the sugar. Stir in remaining raspberries.
In a chilled small bowl whip the cream until stiff peaks are formed. Gently fold in the strained yogurt, then the raspberry mixture.
Spoon into cocktail glasses and chill, covered, for at least 1 hour. Serve with ladyfinger cookies.
This recipe was submitted by a momstown member for our Spring recipe contest.
momstown originally published this recipe in 2011
