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Recipe: Cream of Raspberries and Yogurt (food processor)

Desserts - Fruit
CREAM OF RASPBERRIES AND YOGURT

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.

2 pints ripe raspberries (4 cups)
3/4 cup plain yogurt
1/4 cup sugar
4 sprigs mint or peppermint (for garnish)

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.)

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.

Makes 4 servings
Source: Jacques Pepin's Kitchen: Cooking with Claudine by Jacques Pepin


MsgID: 1112323
Shared by: Betsy at Recipelink.com
Board: Cooking with Appliances at Recipelink.com
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