Our only complaints about this dish was not enough! Light and delicious, it felt like it was gone in 2 spoonfuls! Adding a few raspberries at the very bottom of the dish would help “bulk” it up a bit! Perfect kid size of people with dietary issues (like diabetes) and could be made less sweet and more tart by removing or reducing the sugar!
- 1 3/4 cups Raspberries (fresh or frozen)
- 3 tbsp Sugar
- 2 tsp cornstarch
- 2 tsp orange juice
- 1 1/3 cup fat free greek yogurt
Press Raspberries through a strainer and discard seeds and pulp. In a small saucepan, combine the cornstarch and sugar; stir in raspberry puree. Bring to a boil; cook and stir for 2 minutes or until thickened. Refrigerate until chilled.
Divide raspberry mixture in half. Stir in orange juice in one portion and set aside. Place remaining raspberry puree in a small bowl. Stir in Greek yogurt.
Divide into serving dishes and drizzle with raspberry/orange sauce. Top with extra raspberries.
Nutritional value per serving:
- Calories 90
- Fat 0.5 g
- Carbs 13.5 g
- Fiber 4 g
- Sugar 7.5 g
- Protein 8 g