Aunt Eleanor's Yogurt Pudding
This recipe was sent to me by a woman who received it from relatives in England. The crunchy sugar topping is a delicate treat. My daughter Danielle asks me to make this dessert year-round (it's her favorite recipe in my cookbook) but I like to wait until the berries are in season.
|1||q||fresh raspberries or sliced strawberries|
|1||c||Stonyfield Organic Heavy Whipping Cream|
|1||c||Stonyfield Organic Low Fat Plain Yogurt|
|1⁄2||c||turbinado sugar (available at natural food stores)|
Rinse and pick over the berries (if you're using strawberries, slice them) and place them in a wide glass bowl, or 4 to 6 small glass bowls.
Whip the cream in an electric mixer until stiff.
At slow speed, quickly blend in the yogurt.
Do no over mix; the mixture should be loose but not runny.
Spread the mixture evenly over fruit.
Sprinkle on the sugar until the mixture is thoroughly covered.
Serve immediately or refrigerate for up to 4 hours before serving.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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