| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Kerr |
1 |
servings |
INGREDIENTS
| 1 |
c |
Frozen unsweetened raspberries; (236 ml) thawed |
| 2 |
tb |
Honey; (30 ml) |
| 1/4 |
ts |
Vanilla; (1.25 ml) |
| 1/2 |
c |
Strained yoghurt; (117 ml) |
INSTRUCTIONS
Push the raspberries through a fine sieve into a small bowl to make
1/4 cup (59 ml) of puree. Stir in the honey and vanilla.
In another bowl stir the strained yoghurt gently with a spoon to
flatten the small lumps. Combine with the sweetened raspberry puree
for a great topping.
To serve: 2 tbsp (30 ml) of the topping over the dessert of your
choice.
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