Ingredients:
- 8 tablespoons greek nonfat plain yogurt
- 4 teaspoons blue agave nectar
- 28 raspberries
- 4 mint sprigs
Directions:
- Place 2T of yogurt on the bottom of each dish (I use a small cookie scoop so that its somewhat rounded).
- Place 7 raspberries on the top of each.
- Drizzle 1 tsp of Agave nectar over the top of each.
- Place 1 sprig of mint on each.
- Serve immediately (otherwise the sweetener will start to run to the sides of the bowl and your raspberries may "bleed" into the yogurt.
- Optional: This tastes nice with a little fresh mint mixed into the yogurt as well!
Ingredients:
- 400 g tinned raspberries in juice (undrained and in juice, not syrup)
- 11 g sachet unflavored gelatin
- 5 tablespoons very low-fat plain yogurt
- 200 g very low-fat cream cheese
- 23 g sachet sugar-free raspberry gelatin
- 125 ml boiling water
Directions:
- Spoon 2-3 tbsp of the raspberry juice into a bowl and sprinkle on the gelatin. Leave to soak for a couple minutes.
- Place the raspberries and remaining raspberry juice into a pan and bring to a boil.
- Add the soaked gelatin and simmer until dissolved. Remove from heat.
- Pour raspberry/gelatin mixture into a medium sized bowl (mine is 17cm across by 5cm deep) and leave to cool for a few minutes.
- Place in the fridge for a minimum of 1 hour or until partially set (the mixture doesn't need to be totally set, just set enough to take the creamy topping).
- Add your sachet of raspberry jelly to the boiling water and mix well until all the granules have dissolved. Leave to cool for 5-10 minutes.
- In a separate bowl, mix the yogurt and cream cheese together until smooth.
- Carefully add the cooled jelly mixture and stir well (it takes a bit of stirring to get it all mixed together properly).
- Remove the bowl of set raspberries from the fridge and top with the raspberry cream cheese mixture.
- Leave to cool a little longer and put back in the fridge for 2 hours or until totally set.
- Serve! Mmmmm!
