Cream of Raspberries And Yogurt


  • 2 pints (about 1 1/2 pounds) ripe raspberries (4 cups), washed and patted dry with with paper towel
  • 1 cup plain yogurt
  • cup sugar
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      126 calories; 2 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 7 grams dietary fiber; 18 grams sugars; 2 grams protein; 5 milligrams cholesterol; 20 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings


  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. 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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