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Raspberry Yogurt

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Serves: 4
600ml / 1 pint whole milk
2 tbsp plain (natural) yogurt
1/2 tsp vanilla extract
300g / 10 1/2 oz fresh raspberries
1 tbsp maple syrup
fresh mint sprigs, for decorating

Set aside 2 tablespoons of the milk and heat the remaining milk to a temperature of 106ºF / 41ºC. Mix the 2 tablespoons of milk and the yogurt together, then stir into the warm milk. Pour into a warmed, wide-necked thermos and leave for 8 hours.

Turn the yogurt into a bowl, stand in cold water, and whisk until cold. Chill for an additional 6 hours. Mix the yogurt with the vanilla extract and chill until required.

Set aside a few raspberries for decoration, then place the rest in a food processor with the maple syrup and blend to a puree.

Stir the puree into the yogurt and spoon into serving glasses. Decorate with the whole raspberries and mint sprigs.

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