recipes, food channel network, crock pot, dessert recipes, healthy recipes for kids, healthy kid snacks recipes, healthy cooking, nutrition, weight watchers, cooking games, measurement conversions, cooking with kids, kitchen safety tips, kitchen design tips, kitchen cleaning tips, quick healthy meals, low carb meals, quick and easy family meals, cheap and easy crock pot meals, easy kids toddler meals, healthy meal planning, family meal planning, shopping list

INGREDIENTS
1 1/2 cups vanilla nonfat yogurt
1 (10-ounce) package frozen raspberries, thawed
1/3 cup confectioners' sugar
1/4 cup well-chilled heavy cream
4 ladyfinger cookies

DIRECTIONS
Place the yogurt in a strainer lined with a paper towel and let it drain over a bowl to thicken in the refrigerator 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. 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. Fold in the raspberry mixture.

Spoon into cocktail glasses and chill, covered, for at least 1 hour. Serve with ladyfinger cookies.

© 2008 KitchenStew.com

website design: White Tiger Media