Prep 15 mins
Cook 5 hrs
This is a pretty pink fruity dessert. Not overly sweet and perfect for a hot night. Pepperidge Farm makes lovely elegant loooking cookies if you can't find any ladyfingers. If you prefer, I think you could sub Cool Whip for the whipped cream and although slightly different, it would still taste good. Or, if you prefer, you can top with more whipped cream as a garnish.
- 1 1⁄2 cups nonfat vanilla yogurt or 1 1⁄2 cups low-fat vanilla yogurt
- 1 (10 -12 ounce) package frozen raspberries, thawed
- 1⁄3 cup confectioners' sugar
- 1⁄4 cup heavy cream, well-chilled, whipped
- 4 french-style ladyfinger cookies
- Place the yogurt in a strainer lined with a paper towels (or a 2 coffee filters) and let it drain over a bowl to thicken in the refrigerator (covered) for at least 4 hours, and up to 1 day; Discard the liquid and set the thickened yogurt aside.
- Puree half the raspberries in a food processor until smooth; strain into a large bowl, pressing the liquid out with a rubber spatula; discard the seeds and save all the juices.
- Whisk in the confectioners' sugar.
- Stir in the remaining raspberries.
- In a chilled small bowl whip the cream until stiff peaks are formed; gently fold in the yogurt, then fold in the raspberry mixture.
- Chill, covered, for at least 1 hour.
- Spoon into pretty cocktail glasses and stick a fancy cookie into each serving as a garnish.
I was looking thru my recipes for ZWT 2010 and found this one from Food Network, Ellie Kriger. It is light and refreshing. I think many berries, such as strawberries, blueberries, etc...are good as well. I didn't use the ladyfingers. Thanks for posting, Heather.