Raspberry Yogurt Celebration Dessert Recipes

Steps:

• Place raspberries in blender. Cover; blend on high speed until smooth. Set aside.
• In large bowl, mix whipped topping and yogurt. Fold in crumbled meringues and half of the raspberry puree. Spoon into chilled serving bowl; drizzle with remaining raspberry puree. Garnish with mint leaves.

Steps:

• On a baking sheet coated with cooking spray, separate crescent dough into two rectangles; seal perforations. Bake at 375° for 6-8 minutes or until golden brown. Cool on a wire rack. Spread yogurt on each pastry; top with raspberries. Serve immediately.

Steps:

• Place raspberries in blender. Cover; blend on high speed until smooth. Set aside.
• In large bowl, mix whipped topping and yogurt. Fold in crumbled meringues and half of the raspberry puree. Spoon into chilled serving bowl; drizzle with remaining raspberry puree. Garnish with mint leaves.

Steps:

• In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat; gently stir in vanilla. Pour into a small bowl; cover surface with plastic wrap. Refrigerate, without stirring, until chilled. , On a large parchment paper-lined baking sheet, unfold puff pastry sheet and form a 10-in. square (lightly use a rolling pin if necessary). With a large sharp knife or pastry wheel, cut a strip of dough 2-in. wide, leaving a 10x8-in. rectangle. From the 2-in. strip, cut two 10x1/2-in. strips and two 7x1/2-in. strips. Discard trimmings., Prick the 10x8-in. rectangle (pastry base) with a fork. Brush with water 1/2 in. around edges. Place the 10x1/2-in. and 7x1/2-in. strips along edge of base to form the sides; press lightly., In a small bowl, beat egg and water; brush over top of pastry. Bake at 400° for 15-20 minutes or until golden brown and puffed. Cool on a wire rack. , To serve, place tart on a serving plate. Spread with pastry cream. Top with raspberries; brush with jam.

Steps:

• Distribute frozen raspberries amongst 8 small glasses. Add 2 to 3 tablespoons of Greek yogurt to each glass and sprinkle a thick layer of brown sugar over each. Refrigerate uncovered for 24 hours so sugar crystallizes.

Steps:

• In a small saucepan, combine 1/4 cup water with gelatin allowing it to stand 1 minute. Cook over low heat and stir until gelatin dissolves. Set aside.
• In blender or food processor fitted with metal blade (I used hand held blender) puree berries. Strain; discard seeds.
• Combine pureed berries with Equal and dissolve gelatin. Stir in in yogurt.
• In a small bowl, combine egg white with 1/3 cup water and dry milk. Beat until stiff but not dry.
• Fold into raspberry mixture.
• Freeze in ice cream maker according to directions.

Steps:

• Just mix the yogurt, frozen raspberries and splenda together in a bowl and enjoy.
• You can add 1/2 teaspoon of coco power to it. You can sub honey for the splenda if you like. You can even add blueberries or other frozen fruits.
• The frozen fruit mixed with the extra creamy style of yogurt is what gives it such a delicious texture and flavor.
• If you can't find greek style yogurt, just place the yogurt in cheese cloth over a strainer over night.