Raspberry Yogurt & Fruit Salad
Recipe: #17644
February 27, 2015
Categories: Salads, Fruit Salad, Dairy, Fruit, Raspberry, North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Entertaining, July 4th, Labor Day, Summer, Freezer, Stove Top, Fat Free, Gluten-Free, Low Fat, No Eggs, Vegetarian, Make it from scratch, Yogurt, Kosher Dairy more
"Derives from Food Writer's Favorites Salads cookbook. Good salad for breakfast, lunch or dinner. Good for you and beautiful to look at."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (300.9 g)
- Calories 170.1
- Total Fat - 0.7 g
- Saturated Fat - 0.1 g
- Cholesterol - 1.2 mg
- Sodium - 41.5 mg
- Total Carbohydrate - 39.6 g
- Dietary Fiber - 3.4 g
- Sugars - 33.7 g
- Protein - 4 g
- Calcium - 127.6 mg
- Iron - 0.7 mg
- Vitamin C - 23.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Puree raspberries with syrup in food processor or blender. Strain; discard seeds.
Step 2
In a small saucepan over high heat, bring raspberry puree to boiling.
Step 3
In a small bowl, combine cold water and cornstarch; add to boiling puree. Cook over medium-high heat, whisking constantly, 2 - 4 minutes, or until slightly thickened.
Step 4
Transfer to mixing bowl. Put in freezer for 15 minutes, or until cold but not frozen.
Step 5
In another bowl, combine orange sections, papaya, banana, blueberries, and strawberries.
Step 6
Whisk yogurt into chilled raspberry puree. Divide half the yogurt mixture among 4 bowls or goblets. Spoon fruit over yogurt mixture; top with remaining yogurt mixture.
Tips & Variations
No special items needed.
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