2 cups fresh raspberries (plus a few for garnish)
1/2 cup sugar
1/2 cup vanilla yogurt
1/2 cup cranberry juice
2 cups cold water
Put 2 cups raspberries into food processor and puree, then pour out into a bowl and add the sugar, stirring until the sugar is dissolved.
Stir in the yogurt, cranberry juice, and water until well blended.
Pour into a saucepan, put over low heat, and stir, slowly heating the puree mixture until hot, but not boiling.
Pour into a bowl and put into freezer or refrigerator until chilled well and frosty. Stir and pour out into chilled
glasses, then serve garnished with whole raspberries.
No comments:
Post a Comment