Raspberry And Oatmeal Swirls
Serves 6
Recipe By: Nigella Lawson
2 cup frozen raspberries
4 teaspoons confectioners' sugar
2 heaping cups Greek or whole milk yogurt
1/2 cup oatmeal cookie crumbs
Put the frozen raspberries into a blender with the sugar, and puree. You
may have to be patient as they will be difficult to blitz at first since
they are extremely hard when frozen. Spoon 1 to 2 teaspoons of the
raspberry puree into each glass, top with 2 tablespoons of the yogurt and
sprinkle a layer of cookie crumbs on top. Cover the crumbs with 1 more
layer of yogurt, then raspberry puree and finally cookie crumbs again.
These can be prepared the night before, in which case don't sprinkle the
final layer of cookie crumbs until you are ready to eat the swirls but
leave the glasses with the yogurt on top, covered with plastic wrap.
Yield: 6 servings
Exported from A Cook's Books -- Recipe management for Macintosh
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