- 2 pints (about 1 1/2 pounds) ripe raspberries (4 cups), washed and patted dry with with paper towel
- 1 cup plain yogurt
- ⅓ cup sugar
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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
- 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.)
- Combine remaining berries with sauce, and refrigerate (for up to 6 hours) until serving time. Divide among 6 dessert dishes, and serve.