Raspberry Yogurt
Yield: Serves 5
Ingredients:
  • 300 g frozen raspberries
  • 2 1/2 cups plain yogurt (I used yogurt 3%)
  • 1/2 cup sugar (add less or more, depends on your taste)
  • 1/4 cup water
  • 1/4 cup whipping cream 35%
Instructions:

Place raspberries, sugar and water in a pot over medium heat. Cook for 7 minutes or until sugar dissolves, stirring occasionally.

Blend in a blender until smooth.

In a large bowl, combine the yogurt, whipping cream and raspberry mixture until well combined. Refrigerate for at least 3 hours and serve.

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