| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Condiments, Desserts, Spreads & s, Vegetarian |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Raspberries, unsweetened frozen |
| 2 |
tb |
Honey |
| 1/4 |
ts |
Vanilla |
| 3/4 |
c |
Strained nonfat plain yogurt |
INSTRUCTIONS
Push the raspberries through a fine sieve into a bowl to make 1/4 cup
puree. Gently stir in the honey and vanilla. Stir in the yogurt.
You could use any fruit puree (either homemade or commericailly made) and
reduce the honey if this is too sweet.
CAUTION: If you overstir strained yogurt, it will become thin.
Yield: 1 1/2 cups
Serving Size: 2 Tablespoons
>From: Ellen C. <ellen@brakes.elekta.com>
Per serving: 285 Calories; 1g Fat (3% calories from fat); 11g Protein; 62g
Carbohydrate; 3mg Cholesterol; 132mg Sodium Food Exchanges: 1 Fruit; 1
Non-Fat Milk; 2 1/2 Other Carbohydrates
NOTES : Serve this in lieu of whipped cream on the dessert of your choice.
Would also make a good spread for bread.
Recipe by: Minimax Cookbook, Graham Kerr Posted to Digest eat-lf.v097.n101
by "Ellen C." <ellen@elekta.com> on Apr 15, 1997
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