Cream of Raspberries And Yogurt

By Jacques Pépin

Published September 13, 1994

Total Time
10 minutes
Rating
4(14)
Comments
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Featured in: THE PURPOSEFUL COOK; A Cajun Feast From the Land of Tabasco

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Ingredients

Yield:6 servings

  • 2 pints (about 1 ½ pounds) ripe raspberries (4 cups), washed and patted dry with with paper towel

  • 1 cup plain yogurt

  • ⅓ cup sugar

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

23 grams carbs; 5 milligrams cholesterol; 111 calories; 1 gram saturated fat; 2 grams fat; 5 grams fiber; 20 milligrams sodium; 2 grams protein; 17 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place half the berries (2 cups) in a food processor with the yogurt and sugar. Process until very smooth. (If desired, push mixture through a fine-screened sieve or food mill to remove small seeds.)

  2. Step 2

    Combine remaining berries with sauce, and refrigerate (for up to 6 hours) until serving time. Divide among 6 dessert dishes, and serve.

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4 out of 5
14 user ratings
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