Cream of Raspberries and Yogurt

INGREDIENTS

INSTRUCTIONS

This creamy fruit dessert looks much richer than it is. The berries are
emulsified with the yogurt to create a smooth, rich-looking but relatively
low-calorie cream.
1. Place about one third of the berries, including any that are less
perfect (damaged, wilted, or soft) in the bowl of a food processor with the
yogurt and sugar. Process until very smooth. (There will still be small
seeds in the mixture; push the puree through a sieve or food mill fitted
with a fine screen.) [Note, you could probably substitute frozen
raspberries, thawed and drained well, for the ones that you puree.]
2. Combine the remaining berries with the raspberry-yogurt sauce, and
refrigerate until serving time (as long as 5 to 6 hours.) Divide among four
dessert dishes, and serve, garnished with mint or peppermint. Variation: Do
not combine the berries and sauce in step 2. At serving time, divide the
sauce among four dessert plates, and mound the berries in the center. Top
each serving with a sprig of mint or peppermint, and serve.
Yield: 4 servings: Calories (per serving) 104.7; protein 2.0 gm.;
carbohydrates 21.6 gm.; fat 1.7 gm.; saturated fat 0.9 gm.; cholesterol 5.5
mg.; sodium 19.7 mg..
Recipe is from _Jacques Pepin's Kitchen: Cooking with Claudine_ by Jacques
Pepin.
Posted to EAT-L Digest 04 Mar 97 by Felicia Pickering
<MNHAN063@SIVM.SI.EDU> on Mar 4, 1997.

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