I’ve been picking raspberries in the garden- a full 4 punnets so far! There’s only so much fruit salad I can eat, so I’ve been looking and ways to use them in a dessert recipe. I quite fancy these Raspberry and Yoghurt Swirls, don’t you?!! Yum…
800g frozen raspberries
110g (1/2 cup) caster sugar
1.5kg greek style yogurt
175g (1/2 cup) honey
Place 500g raspberries, sugar and 60ml water in a large saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until sugar dissolves. Transfer mixture to a food processor and puree.
Combine yogurt and honey in a large bowl.
To assemble, place 1 tbs raspberry puree in the base of each cup. Top with 60g yogurt mixture. Repeat layering with 1 tbs raspberry puree and 60 g yogurt mixture, finishing with 1 tbs raspberry puree. Divide remaining 300g raspberries among cups and serve.
via Masterchef Magazine
Posted by Emily