Raspberry Yoghurt

Creamy, dreamy (and really simple) Raspberry Yoghurt

To round off the parade of pink foods I served for a baby shower, I needed a simple, tasty desert. Something that could be prepared ahead and served in individual portions.

I really should be embarrassed that I served something this simple, but it tasted great and look lovely.

Ingredients
(hardly altered from the blog ‘I can cook that’)
Makes about 12 small shot glasses

3 tbsp cranberry juice
2 tbsp sugar
900g frozen or fresh raspberries, defrosted
250g vanilla yoghurt (choose a good quality, organic yoghurt)
For decoration: 12 fresh raspberries
Optional for decoration: whipped cream

 

Recipe

  1. Add the cranberry juice, sugar and the raspberries to a blender (reserve the 12 raspberries for decoration). Blend until smooth.
  2. Strain through a sieve and discard the seeds. (It takes a while to push the liquid through the sieve.)
  3. Combine liquid with the yoghurt.
  4. Fill the yoghurt into the shot glasses.
  5. Refrigerate for at least one hour or even over night.

Other pink foods for a baby shower:

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