| |
| INGREDIENTS |
| 1½ cups |
nonfat vanilla yogurt |
| 1 pkg. |
(10 oz.) frozen raspberries, thawed |
| ⅓ cup |
confectioners’ sugar |
| 4 |
ladyfinger cookies |
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|
|
| RECIPE |
- Place the yogurt in a strainer lined with a paper towel and let it drain over a bowl in the refrigerator for at least 4 hours.
- Discard the liquid and set the thickened yogurt aside.
- Puree half the raspberries in a food processor or blender until smooth. Strain into a large bowl. Press the liquid out using a spatula.
- Whisk in the confectioners’ sugar. Stir in the remaining raspberries.
- Fold yogurt into the raspberry mixture. Spoon into cocktail glasses.
- Chill, covered, for at least 1 hour. Serve with ladyfinger cookies.
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|
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| SERVING SUGGESTION |
SERVING SIZE:
1 glass
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
190 |
|
| Total Fat |
1 g |
|
| Sodium |
85 mg |
|
| Total Carbohydrates |
38 g |
|
| Fiber |
1 g |
|
| Protein |
6 g |
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|
