| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | pt | Ripe raspberries, 4 cups |
| 3/4 | c | Plain yogurt |
| 1/4 | c | Sugar |
| 4 | Sprigs mint or peppermint | |
| 5 | mg., sodium 19.7 mg.. |
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. 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.] 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 Recipe is from _Jacques Pepin's Kitchen: Cooking with Claudine_ by Jacques Pepin. Posted to EAT-L Digest 04 Mar 97 by Felicia Pickering <[email protected]> on Mar 4, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 636
Calories From Fat: 59
Total Fat: 6.9g
Cholesterol: 11mg
Sodium: 136.4mg
Potassium: 1391.4mg
Carbohydrates: 137.9g
Fiber: 40.8g
Sugar: 90.4g
Protein: 17.3g