Saturday, March 17, 2012

Frozen Greek Yogurt with Raspberry Sauce

Have you ever felt like you really want something sweet and cold so bad, even though the weather outside is still chilly cold?   Yes, that’s me today.   Well, I’m just not really a fan of cold weather, especially when I think of sitting in the bright sun in the midday can warm me up a little, but then the breezy, crisp, cold air just sneaks up from nowhere and slap me in the face that can make my face goes numb instantly.  Hate that feeling!    Every year, I just can’t wait for summer.  When I can breathe easier and be able to sit outside, relax, and enjoy the warm air in the backyard with a big glass of nice cold drink.  wink!   Oh yeah, everyone loves that!   

I love yogurt, especially Greek yogurt.  I’ll always have either a quart of low-fat plain yogurt or non-fat Greek yogurt, or sometimes both, in my refrigerator for making smoothies and for cooking.  Greek yogurt makes such a great substitute for sour cream that some recipes call for it.  It also makes wonderful toppings for dessert and is also a better healthy choice than whip cream.     Anyway, today I make a quick and simple dessert for this little cold day for a quick sugar rush.  The sweetness in raspberry sauce helps balancing out the tartness of Greek yogurt.  It’s not too sweet yet it’s so smooth with the top of toasted coconut flakes that enhance this dessert to its perfection.   

And forget about counting calories when having this adorable dessert.   Enjoy!    ^__^

What you need:  For 2

2 cups non-fat Greek yogurt – if you are not a fan, use plain yogurt.

2 tbsp raspberry sauce for mixing with yogurt (recipe below)

¼ cups toasted coconut flakes

Fresh raspberries and blueberries

2 tbsp raspberry sauce for topping

How to:

-  Gently fold in the raspberry sauce into yogurt to mix well.  Spoon equally into 2 dessert glasses and chilled in the freezer for 7-10 minutes

 - while the yogurt is chilled, toast the coconut flakes into small pan on the medium heat and keep stir until the coconut turn to a light golden brown, about 5 minutes

- When ready to serve, top the yogurt with a few berries, pour over with raspberry sauce, and sprinkle with toasted coconut flakes…Voila! 

Raspberry sauce:
1 pint/ 12 oz fresh raspberries
¼ cup sugar
2 tbsp water
1 tbsp lemon zest
1 tsp vanilla extract
2 tsp cornstarch water   (1 tsp cornstarch/ 2 tsp water mixed)
- Combine all the ingredients into small saucepan over medium heat, cook and mash the raspberry with a back of spoon until the sugar is dissolved and mixture is soft about 12 minutes, add cornstarch water to tick up the sauce
- Press the mixture through a fine sieve to separate the seeds.  Make 1 cup
Save the sauce for other use like have it with pancake, it’s awesome.


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